Avocado toast with Asti Secco Docg Duchessa Lia
Avocado and Asti Secco? Why not: here they are together in this delicious recipe created by Sara Milletti, food blogger of L'appetito vien leggendo
What can be paired with Asti Secco DOCG Duchessa Lia? Today we recommend you to try this pleasant wine, good for the entire meal and perfect for aperitifs, with avocado and salmon toast, according to the recipe prepared for us by Sara Milletti. Choose whole grain black bread, or rye bread, with a blunt and fragrant flavour, which combines perfectly with the “melting sweetness” of ripe avocado and completely enhances the floral aromas of Asti Secco DOCG Duchessa Lia, which then reveals its dry palate: dry, yet always wonderfully fruity.
Avocado toast and poached egg
[Recommended with Asti Secco DOCG Duchessa Lia – serving temperature: 6°]
serves 4 people
4 fresh eggs
1 tablespoon of white wine vinegar
4 slices of rye bread
2 ripe avocados
200g of smoked salmon
poppy seeds to taste
juice of a half lemon
freshly ground black pepper
extra virgin olive oil
Start by preparing the poached eggs. To make poached eggs with a soft yolk, use fresh eggs chilled from the fridge. Crack the eggs in to four small bowls, ensuring that the yolks are perfectly intact. Fill a high pot with water, pour in a tablespoon of vinegar and bring to a low boil. As soon as the water starts to simmer, lower the flame, stir with a spoon to make a whirlpool in the water and pour the first egg in the centre of the vortex. Let the egg cook for about 2 minutes, remove it from the water with a skimmer and let it drain for a few seconds on a paper towel. Repeat the process with the remaining three eggs. Set aside. Peel the avocados, slice them and sprinkle with lemon juice. Slightly toast the slices of bread. Put the avocado slices, followed by the salmon, an egg and season with extra virgin olive oil, pepper and poppy seeds.
Serve it immediately with a nice glass of Asti Secco DOCG Duchessa Lia: cheers!