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