GEating artichokes and asparagus by chef Fabio Silva, with a view of the Villa Reale, is a rare experience and these days you can also experience it outside.
Here are the recipes:
Asparagus, rhubarb and pink 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 100g
Rhubarb 150g
Red mustard leaves n. 2
Asparagus, rhubarb and pink mustard from Derby Grill
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.
Artichoke, dried tomato and hazelnut
Ingredients for 4 people:
Riviera artichokes n. 4
Pecorino to taste
Dried tomatoes in oil 50g
Oregano and basil to taste
Shallot n. 1
Parsley n. 1 sprig
Mint no. 1 sprig
For the artichoke leaves
White wine 100 g
100g white vinegar
Water 100 g
Laurel no. 1 leaf
Black pepper gr. 3
For the vinaigrette
Hazelnut paste 10 g
2 g white vinegar
Sunflower seed oil 50 g
Procedure
For the hazelnut vinaigrette, emulsify hazelnut paste, white vinegar and sunflower seed oil by hand with a whisk or 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.
Derby Grill – Hotel de la Ville
Monza – Viale Regina Margerita di Savoia, 15
Tel.: 039 39421
www.hoteldelaville.com