1110 TwentyFirst St.
Washington, D.C. 20036
202-293-7191
Lindsey Gustin with
Chef/Owner Roberto Donna
Asparagus Soup with Fonduta
The Soup...
Ingredients:
1) 1 lb. Vidalia Onions - sliced
2) 1/2 cup Olive Oil
3) 3 cloves Garlic - sliced
4) 2 Bay Leaves
5) 6 oz. Shallots - sliced
6) 1/2 Gallon Light Chicken Stock
7) 1 1/2 cups Extra Virgin Olive Oil
8) 1 1/2 lb. Asparagus - medium size
Preparation:
1) Place 1/2 cup of the olive oil in a
pot. Add the onion, shallots, bay leaves
and garlic.
Cook until translucent.
2) Add the stock and bring to a slow simmer
then cover pot.
3) Cook very slowly for two hours.
4) Cut asparagus into one-inch pieces
and parboil them in salted boiling
water.
Then cool them off in salted ice water.
5) As soon as they are cold, pat the asparagus
pieces dry.
6) Set asparagus tips aside separately
from the rest of the asparagus pieces.
The Fonduta...
Ingredients:
1) 1 lb. Italian Fontina Cheese - rind
removed - soaked in 1 cup Milk
2) 3 Egg Yolks
3) 2 tbs. All-Purpose Flour
Preparation:
1) In a double boiler or a metal bowl
set over a pan of simmering water,
melt the fontina
with its soaking milk until smooth.
2) Whisk in the egg yolks and flour and
cook, stirring constantly with a
whisk, about
7 minutes until smooth and thickened slightly.
3) Be careful not to overcook, as the
eggs will curdle and the mixture will
separate.
4) Remove the pan from the heat and remove
the bowl from the pan.
5) Stir the sauce for one minute while
the water in the pan cools slightly.
6) Transfer the mixture to a clean bowl
and allow to cool for 30 minutes.
The Final Preparation...
1) When you are ready to serve the soup,
strain the onions etc. from the
broth and place
them in a blender.
2) Add the blanched asparagus and the
olive oil, then blend until nice and
smooth.
3) Add salt and pepper to taste.
4) In each serving bowl, scatter some
asparagus tips and sprinkle them with
fonduta.
Then pour the soup over the asparagus tips and fonduta.
Cannelloni of Chicken
and Duck
Liver Mousse with Fava Beans
in a Sauce of Morel Mushrooms
The Pasta Dough...
Ingredients:
1) 1 lb. Flour
2) 5 Whole Eggs
3) 2 tsp. Olive Oil
4) Salt
Preparation:
1) On a work surface, make a well in the
flour and place the eggs in the center
with a pinch
of salt (not on the eggs, but on the flour).
2) Using a fork, start to mix the flour
and egg.
3) When the mixture starts to get too
thick to mix with a fork, use your hands
to mix until
it is smooth.
4) Wrap the mixture in plastic wrap and
refrigerate for one hour.
The Chicken, Duck Liver Mousse...
Ingredients:
1) 6 oz. Breast of Chicken - well cleaned
2) 4 oz. Breast of Squab - well cleaned
3) 2 oz. Duck Liver
4) 5 oz. Heavy Cream
5) 3 Egg Whites
6) 8 Ice Cubes
7) Salt and Pepper
Preparation:
1) Place the chicken and the squab in
a food processor and mix well until nice
and smooth.
2) Add the egg whites and ice and mix
for 30 seconds. Then add the heavy
cream and the
salt and pepper.
3) Mix for 30 more seconds. Then
place the mixture in a bowl over an ice bath.
4) Mix by hand with a plastic spatula
until everything is nicely mixed.
5) Keep cold.
The Morel Sauce...
Ingredients:
1) 1 lb. Fresh Morels - sliced into thirds
2) 4 oz. Shallots - sliced
3) 1 clove Garlic - sliced
4) 2 Sage Leaves
5) 1/2 tsp. chopped Rosemary
6) 2 oz. Butter
7) 2 cups Chicken Consomme Stock
8) 1 cup Extra Virgin Olive Oil
Preparation:
1) Place the butter, sage, and rosemary
in a pan over heat.
2) When it begins to foam, add the morels.
3) Cover with the lid and cook for 10
minutes over a low flame.
4) Add the stock and simmer until reduced
by 75 percent.
5) Place in a blender with oil and blend
well.
The Stewed Fava Beans...
Ingredients:
1) 1/2 lb. Fava Beans - peeled
2) 2 oz. Butter
3) 2 Shallots - sliced very finely
4) 1/2 clove Garlic
Preparation:
1) Place the garlic, butter and shallots
in small sauce pan and cook until the
shallots are
translucent.
2) Add the fava beans. Then cover
with a lid and stew for 10 minutes of
until the fava
beans are tender.
The Final Preparation...
1) Roll out the dough and form 8 X 4 inch
rectangular sheets.
2) Cook the sheets in salted boiling water
then cool them in ice water.
3) Pat dry and place on a cutting board.
4) Using a pastry bag filled with the
mousse, form a sausage shape on top of
each sheet of
pasta and roll the pasta very tightly. Then place in a
steamer.
5) Steam for 6 minutes or until the mousse
is cooked.
6) Place some sauce on a plate and then
place the cannelloni on top of it.
7) Sprinkle the fava beans around it.
-
Michael Richard (Sous
Chef at Galileo) - Left
Lindsey Gustin and Roberto
Donna at the
"Learning at Laboratorio
Del Galileo" - Right
Good Eating!!!