In Tavagnacco, the Del Fabbro family is a respected ambassador of the traditions of the asparagus, to which it personally contributes. During the spring, at Al Grop you can taste the very best of traditional and new recipes which make this vegetable a symbol of fine eating.
And the rest of the year is just as special at Al Grop. Silvia and Simona constantly demonstrate their unfailing devotion to the values of this land and their delight in celebrating those values with their clients, making their trattoria a bastion of the finest of Friuli’s food and wines.
300 g OF MINCED AND STEAMED PUMPKIN
150 g OF RAW PUMPKIN CUT INTO DICE
350 cc OF WATER
90 g OF CORN FLOUR
30 g OF DOUBLE ZERO FLOUR
100 g OF BUTTER
SAUCE WITH MUST AND VINEGAR Q.S
ACID MILK CREAM
SALE E PEPE Q.S.
SALT AND PEPPER Q.S.
CRUSTS OF POLENTA
In a pot, melt 50 g of butter and make a roux with double zero flour, brown it and add the cut pumpkin, pour in water and polenta flour and cook for 8-10 minutes.
Meanwhile, pan fry the diced pumpkin with the remaining butter, keeping it slightly al dente, mix with the first mixture, season and cook for 1-2 minutes.
Put the Zuf into soup plates on a layer of polenta crusts and pour vinegar must and sour cream.