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Luke Palladino,Chef
Onda at Mirage Hotel, 3400 Las Vegas Boulevard South, Las Vegas,
NV, Phone: 702-791-7371
SFORMATO AGLI ASPARAGI CON
SALSA DI ARAGOSTAE OOVE (ASPARAGUS SFORMATO WITH LOBSTER AIOLI)
Serves 4
- 1
bunch jumbo asparagus
- 2
cups heavy cream
- 5
eggs
- One-quarter
teaspoon nutmeg
- One-half
cup Parmigiano Reggiano
- 3
tablespoons nut brown butter
- Salt
and pepper to taste
Wash,
peel and cut the stems of the asparagus. Blanch the whole
stalks in salted water until they are tender. Shock the asparagus
briefly in cold water. Puree aparagus in a food processor
until it is totally pureed. Place the puree in cheesecloth,
tied and hang the sack suspended over a container to catch
the water that drains through the cloth. Let it drain for
5 hours. In a bowl, mix the puree and the remaining ingredients,
beat with a whisk until well combined. Strain the mixture
through a sieve. Pour mixture into buttered molds and bake
at 300 degrees Fahrenheit in a water bath. The molds should
be covered with greased parchment paper. Bake for one hour.
LOBSTER
AIOLI
- 2
egg yolks
- 1
and one-half cups peanut oil
- 4
tablespoons white truffle oil
- 1
teaspoon mustard
- 1
teaspoon lemon juice
- 1
teaspoon white wine vinegar
- Salt
and pepper to taste
- 2
tablespoons lobster stock
- 1
2-pound lobster cooked, shelled, and cut into pieces
- 4
soft-cooked eggs, peeled and cut into pieces
In
a bowl, place egg yolks, salt, pepper, mustard, some lemon
juice, and vinegar. (Adjust acidity to taste after you have
finished making this mayonnaise.) Slowly emulsify the mixture
by drizzling the peanut oil into the seasoned egg yolks, whisking
as you add the oil. Adjust the consistency with lobster stock
or tepid water, then fold in the truffle oil, lobster pieces,
and chopped eggs.
To plate: Place the Lobster Aioli sauce on the plate.
Unmold the Asparagus Sformato and place on sauce. Warm the
plate and serve this very delicious side course or lush first
course at room temperature.
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