Prospect to-go
OUR FAVORITE SUMMER COCKTAIL:
THE ARIA
3/4oz fresh squeezed lemon juice
3/4oz Giffard Creme de Pamplemousse Liqueur
3/4oz Italicus Rosalio Di Bergamotto Liqueur
3/4oz Plymouth Navy Strength Gin
Combine ingredients in a cocktail shaker, add ice, shake vigorously. Double strain and serve up in a coupe or your favorite cocktail glass. Orange peel optional.
FROM THE KITCHEN:
FARRO & PEA RISOTTO WITH
PIOPPINO MUSHROOM & ASPARAGUS
Farro:
1 cup farro (wild hive farm)
3 tbsp butter
4 shallots, minced
3 cloves garlic, minced
2 sprig thyme
1⁄2 cup white wine
2 cup water
3 tbsp. olive oil
1 tbsp salt
(to finish)
3/4 cup baby spinach
3/4 cup pea leaves
1 cup toasted pine nuts
1/2 cup grated parmesan
Handful of pea flowers, mint and chervil
lemon juice & lemon zest
Melt the butter and olive oil in a 4 qt pan over me-dium heat. Once butter is melted, add rinsed farro and toast for 3 mins. Then add garlic and shallots and cook for another 3 mins. Do not walk away from the pot, continue stirring the farro. Add white wine and reduce by 3/4. (Stir while wine reduces.) Add 1/2 cup of water, stir, and reduce until there is almost no liquid left. Add another 1/2 cup of water, and repeat previous steps. Repeat until 2 cups of water is done and farro is cooked, depending on how you like your risotto done, you can add more liquid if you like it less al dente. Cool down, take garlic and thyme out and set aside.
Pea Puree:
2 cups pea leaves
1 1/2 cups spinach
1 pcs shallots
2 cloves garlic
1/2 cup olive oil
3/4 cup water
4 tbsp butter
1 1/4 tsp salt
Sautee garlic and shallots in olive oil for about 3 mins on medium heat. Add butter and water and salt. Bring to a boil. Add pea leaves and spinach. turn heat off and blend in a blender. Strain and cool down and set aside.
Pioppino Mushroom:
1 cup cut and cleaned pioppino mushroom
2 tbsp olive oil
1 pc garlic
Sprig of thyme
Sautee mushroom with garlic and thyme. Set aside.
Parmesan Foam:
1 cup parmesan rinds
1 cup filtered water
1 cup heavy cream
2 tbsp butter
Add all liquid, bring to a boil, steep parmesan for at least 1 hr. Strain and season with salt and keep warm.
White Asparagus:
4 pcs jumbo asparagus
1/2 gallon water
4 tbsp salt
4 tbsp sugar
4 tbsp lemon juice
Bring water, salt, sugar and lemon juice to a boil. Cut about 1/2 - 3/4 of an inch from the roots of the asparagus, peel and blanche for 4-5 mins. Once asparagus is done, take it out of the water and into an ice bath. Once the asparagus has cooled down, take it out of the ice bath, do not let it sit too long in water.
Green Asparagus:
12 pcs jumbo green asparagus
4 tbsp olive oil
1 pc garlic
Sprig of thyme
1 tbsp butter
Cut about an inch from the bottom of the stem, peel and sautee with olive oil, garlic, thyme and butter. Cook on a medium heat, about 4-5 mins. Set aside.
To Assemble:
Mix farro and pea puree (use 3/4 of the puree, and add if needed). Add more filtered water if it gets too thick. Add spinach and pea leaves. Add toasted pine nuts. Once it comes up to a boil, take off from heat, finish with 1 tbsp butter, 2 tbsp olive oil and parmesan cheese. Spoon risotto into 4-5 pasta bowls. Cut asparagus into smaller pieces, 3/4 inch thick. Place in the oven to re-heat. Place asparagus on top of risotto.
Place cooked pioppino on top of the asparagus. For the foam, use a milk frother and foam up the par-mesan liquid. Do not heat the liquid too hot or it will not froth. Spoon froth with some of the parmesan liquid on the bowl. Garnish with pea flowers, mint and chervil. Finish with lemon juice, lemon zest and a drizzle of olive oil.
Photography: Sidney Bensimon
