Riviera artichokes and white asparagus according to chef Fabio Silva: the signature recipe told step by step.
Here are 2 seasonal recipes from Derby Grillrestaurant ofHotel de la Ville of Monza. Enjoy the chef’s artichokes and asparagus Fabio Silvaoverlooking the Villa Reale, is a rare experience and these days you can also experience it outside.
The harmony between white asparagus,
hazelnut butter and acidic notes
ASPARAGUS, RHUBARB AND RED MUSTARD
Ingredients for 4 people: White asparagus 1 kg Shallot n. 2 White wine 50 g Water or vegetable broth to taste Salt and pepper to taste Lemon n. 1 Butter 100 g Hazelnut butter 100 g Rhubarb 150 g Red mustard leaves n. 2
Procedure: Wash and peel the asparagus, eliminating the hardest part. Blanch the asparagus in salted water and cut them in half. Use the lower part to prepare the cream: brown the shallot in the butter, add the asparagus and deglaze with the white wine. Finish cooking with vegetable broth; blend. With the rhubarb, prepare a cream by browning the shallot in butter, adding the roughly chopped rhubarb ribs. Season with salt and pepper and finish cooking, possibly adding vegetable broth; blend. Brown the asparagus tips in hazelnut butter, adding the grated lemon peel and salting at the end of cooking. In the center of the plate, place the asparagus, cover with a part of the rhubarb cream and a part with the asparagus cream. Finish with red mustard leaves.
The Riviera artichoke between marinade
aromatic and toasted contrasts
ARTICHOKE, DRIED TOMATO AND HAZELNUT
Ingredients for 4 people: Riviera artichokes n. 4 Pecorino to taste Dried tomatoes in oil 50 g Oregano and basil to taste Shallot n. 1 Parsley n. 1 sprig Mint n. 1 sprig
For the artichoke leaves 100g white wine 100g white vinegar 100g water Laurel no. 1 leaf Black pepper gr. 3
For the vinaigrette Hazelnut paste 10 g White vinegar 2 g Sunflower seed oil 50 g
Procedure For the hazelnut vinaigrette, emulsify the hazelnut paste, white vinegar and sunflower seed oil by hand with a whisk or an immersion blender. Clean the artichokes by removing the tips and tough outer leaves. Dig out the inside. Brown the garlic and shallots, add the artichokes, cooking them upside down. Add the parsley and mint and cover with water up to half the height of the artichoke. Season with salt and cover with a lid. Cook for 7 to 9 minutes, depending on the size of the artichoke. Turn off and let cool. Cut the artichoke stem into cubes and mix it with dried tomato, oregano and grated pecorino; season with salt and pepper. Use this filling to fill the cooked artichoke. Bring wine and white vinegar, water, bay leaves and black pepper to the boil. Add the outer leaves of the artichoke (not the leatherier ones) and leave to boil for 5 minutes, leave to rest in the pan until cool. Once the artichoke is filled, add the marinated leaves and finish with grated pecorino and hazelnut vinaigrette.
