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Second dish we present is White Asparagus with a Fried Egg.
This dish always makes its way onto our menu around this time of the year.
Each year, I change the method of preparation slightly, carefully considering how best to cook the eggs and asparagus,
the baking technique, and the consistency of the sauce.
Asparagus varies depending on its origin, and we see a variety of types from February to June.
Asparagus is often boiled, but I prefer to steam it in a pan.
This method retains the asparagus's natural umami, which is then imparted to the sauce.
I also make sure to crisp the bottom of the fried egg to add a contrast in textures.
The eggs are cooked with precision, neither too firm nor too soft.
The asparagus in this dish comes from the Loire region of France.
I always opt for the thickest stalks available, but as June approaches,
even thicker ones from Germany begin to appear in the markets.
Both French and Italian asparagus share a wild, bitter taste that differs from the varieties found in Japan.
It's this seasonal bitterness that pairs so perfectly with the sweet richness of the egg.
For the sauce, I use a combination of chicken stock and butter.
Since it's cooked in the same pan as the asparagus,
you'll find that the flavors of the asparagus infuse the sauce beautifully.
While Italy might conjure images of olive oil, the choice of fat often depends on the region.
Olive oil in areas where olives are grown, and butter in regions with dairy farms.
True traditional cooking respects this local availability,
and you wouldn't find butter-based dishes in places without cows.
Liguria, our neighbor, is in the northwest of Italy and known for its olive oil-based cuisine.
Historically, Piedmont traded with Liguria, and although olive oil was brought over,
it's butter that dominates in Piedmontese cooking.
Please, don't hesitate to dip your bread in the sauce left on your plate.
In Italy, this act, known as scarpetta, is not considered impolite but rather a compliment,
signaling your enjoyment of the meal.
In contrast, a plate returned to the kitchen with sauce still on it
is a suggestion that the dish wasn't enjoyed to its fullest.
The bread provided is a homemade focaccia,
crafted not just to be enjoyed on its own but especially for mopping up delicious sauces.
It's rather filling, so while I encourage you to enjoy it throughout the meal,
moderation is the key to enjoying the full course.
I have a fondness for simple, homey dishes.
The name of this restaurant, Cucina Regionale, means regional cuisine in Italian,
and I-O stands for me.
The essence of our restaurant's concept is to infuse traditional Italian regional dishes with a personal touch,
always striving to create meals that would make any Italian say,
this is authentically Italian.