This is a very simple recipe that shows off the beauty of spring vegetables. This contorno is done in the style of Emilia Romagna, the home of Parmigiano Reggiano. Asparagus & fiddlehead ferns served in the famous broth of Emilia. It is usually made with a mix of chicken, beef, turkey or veal bones. The recipe changes with the different micro regional places you go to. To make it easy, I have just used a chicken carcass that is left over from a whole chicken I bought at the farmer's market. Then I garnish the vegetables with shaved parmigiano reggiano, the world renowned cheese of Emilia.
Brodo:
1 chicken carcass
1 large carrot peeled and cut into large chunks
1 onions with peels cut into large chunks
3 celery stalks, cut into large chunks
1 garlic bulb cut in half
1 T black peppercorns
Method:
Add all the above to a large pot
cover with cold water
slowly bring to simmer
simmer for 4-6 hours skimming occasionally
DO NOT BOIL!!! - stock will become cloudy
Carefully strain stock being careful not to push down on bones or this might make stock cloudy again.
Vegetables:
1# Farm Fresh Asparagus, cut into 2"-3" pieces
1# Fiddle head ferns,
Pamigiano Reggiano
1 sprig of fresh thyme
juice of 1/2 lemon
1-2T butter
Salt & Pepper
Method:
bring cold water to a boil, no salt
add asparagus to boiling water and blanch for 1-3 minutes depending on preferred doneness.
shock in ice water
repeat process with fiddlehead ferns.
shock in water
bring 2 cups of brodo to poaching temperature(160-180F)
drop in vegetables to heat through
add the butter, thyme & lemon juice
toss until butter has emulsified
season with salt and pepper
transfer to serving bowl
using a vegetable peeler, shave the parmigiano reggiano right on top of the hot vegetables so it tempers and just melts into the dish.
Serve immediately
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