Green
Pea Cappuccino Macchiato
By Chef
Enzo Fargione, Teatro Goldoni Restaurant, Washington,
DC
Ingredients:
2 1/2 lbs. fresh Peas
6 heads of peeled Shallots
1/2 cup of Sage Leaves
2 Garlic Cloves
4 oz. Pancetta
6 oz. Butter
1 cup Heavy Cream
1 cup Basil Leaves
1 tpsn. White Truffle Oil
TT white Pepper and Salt
Vegetable stock
Procedures:
Cook the garlic, sliced shallots, chopped sage and the
chunks of pancetta in butter
Add
the peas and cook for 5 minutes
Add
the vegetable stock and reduce for about 10 minutes
Add
the cream and cook more fore 7 minutes
Turn
off the fire and add the basil and the white truffle oil
Blend
it all through the Vita Prep
Other
Chef Enzo Fargione Recipes:
Baked
Chilean Sea Bass with Fennel in Anise Broth
Green
Pea Cappuccino Macchiato
Porcini
Red Beets Crispy Roll
Risotto
Gorgonzola with Candied Red Beets
Tomato
Pappardelle with Asparagus Scallops and Cherry Tomatoes
Restaurant
and Chef Links:
Teatro
Goldoni Restaurant
Executive
Chef Enzo Fargione
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