On the Menu Recipe: Asparagi Milanese ala Barbarella

Ingredients:

1 pound or 10-12 asparagus spears

1 whole organic cage-free egg

2 ounces fresh Parmegiano Reggiano, shaved

3 ounces unsalted butter

Pinch of Sea Salt

Directions:

Steam asparagus for 3 minutes, or until al dente. Drain and rinse in cold water and dry in a paper towel. Add 2 tablespoons butter to a small pan on medium heat until you see the butter turn brown. Remove off the heat. In another pan, fry the egg sunny side up. Take your blanched asparagus and put it in the pan with the brown butter to warm it up for a second. Place the asparagus on a plate. Put the fried egg on top of the asparagus, put the brown butter on top of the fried egg and asparagus. Now top with shaved Parmesan and a pinch of sea salt.

Bresaola Insalata with Champagne truffle Vinaigrette

Ingredients:

Salad:

1 cup Frisee lettuce

1 cup Organic arugula

1o ounces Pecorino Romano cheese, shaved

2 ounces Watermelon radish (red radishes can be substituted)

2 ounce shaved fennel bulb

3 ounces Blood Orange segments

4 ounces thinly sliced Bresaola

Dressing:

3 ounces good quality Champagne vinegar

½ ounce truffle oil

3 ounces olive oil

1o ounces Dijon mustard

1 ounce honey

Salt and pepper to taste

Directions:

Salad:

Mix arugula, Frisee, shaved fennel, watermelon radish, and half the blood orange segments in a bowl and toss with vinaigrette. Arrange Bresaola on a chilled salad plate in a circle around the edge. Top the Bresaola with tossed salad and finish with shaved Romano cheese and the remaining blood orange segments.

Dressing:

In a stainless steel bowl, whisk together the vinegar, truffle oil, Dijon mustard, honey and salt and pepper to taste. Slowly whisk in the olive oil until the dressing is emulsified and creamy.

Related posts:

  1. On the Menu:CALVADOS-POACHED APRICOTS from Chef William Bradley, Addison Restaurant
  2. On the Menu Recipe: Cucina Urbana’s Risotto Carbonara
  3. On the Menu: Beaumont’s Cioppino
  4. On the Menu: Manhattan’s Cannelloni
  5. On the Menu recipe: Piatti’s Basil Ricotta Ravioli

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Posted by Staff on Feb 23, 2011. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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