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Palmeri

11650 San Vicente Blvd, Los Angeles, CA 90049-5104

ottaviopalmeri@gmail.com

www.palmeriristorantespa.com

Asparagi Bianchi con Aceto Balsamico di Modena PGI e Tartufo Nero

  • White Asparagus (8 each)

  • Red Belgium endive (4 each leave)

  • Mushroom Crimini (2 each)

  • Chives (3 each)

  • Balsamic Vinegar of Modena PGI - Black truffle vinaigrette (3 once)

PROCEDURE:

 

Balsamic Vinegar of Modena PGI - Black Truffle vinaigrette:

  • 1 egg yolk

  • 2 table spoon Dijon mustard

  • 1/2 cup Balsamic Vinegar of Modena PGI

  • 2 cup olive oil (not extra virgin)

  • Salt

  • Pepper

 

  • Combine egg yolk, mustard, balsamic vinegar of Modena and truffle juice in blender.

  • Slowly add olive oil, add salt and pepper to taste.

  • Peel the white asparagus, cook for about 3 minutes in boiling salted water until “al dente”.

  • When cold, cut in half.

  • Cut the crimini mushroom in thin slices.

  • Cut the chives in halt inch.

  • Pickup 4 Belgium olive.

  • Put the vinaigrette on the plate, arrange the asparagus and rest the ingredients like shown in picture.

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