"Recipes from the Chef's Kitchen"

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1110 TwentyFirst St.
Washington, D.C. 20036

 Lindsey Gustin with Chef/Owner Roberto Donna

Asparagus Soup with Fonduta

The Soup...
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

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...
1)   1 lb. Italian Fontina Cheese - rind removed - soaked in 1 cup Milk
2)   3 Egg Yolks
3)   2 tbs. All-Purpose Flour

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
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
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...
1)   1 lb. Flour
2)   5 Whole Eggs
3)   2 tsp. Olive Oil
4)   Salt

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...
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

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...
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

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...
1)   1/2 lb. Fava Beans - peeled
2)   2 oz. Butter
3)   2 Shallots - sliced very finely
4)   1/2 clove Garlic

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
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!!!