Recipes of the Month from cooking-vacations in Italy
By Executive Chef Todd English
1 bunch Asparagus, peeled cooked
4 ea Dough, 3oz, crimped, sides par baked
4 oz Fontina, grated
To Taste EVO
To Taste S/P
2 oz Caramelized onions
4 ea Shallots, sliced
4oz Butter, cubed
3 oz Morrels, cleaned sliced
2 tbsp Parsley, chopped
to Taste S/P
Watercress dressed with shallot vinaigrette
Fill the tart with caramelized onions and Fontina cheese. Lay asparagus across the tart 11 – 6 o’clock. Cook tart till golden brown and crisp edges.
Brown butter in a sauce pan, and sauté the morels with the shallots until soft. Add parsley lemon juice and season.
Take dressed salad and place at 11 o’clock on plate. Lean the tart up against it. Spoon sauce over tart and some on the plate. Garnish with grated parmesan and Extra Virgin Olive Oil.
Copyright Todd English 1998