Do try this at home!
22 Feb 2015 12:32 AM GMT
Emblematic of authentic Tuscan cuisine, Asparagus and Truffles, together present the richness of musky, earthy truffles put together with tender asparagus to create a delicious palate.
The freshest and the finest of truffles and asparagus varieties have been especially hand-picked by The Imperial’s San Gimignano chefs to enrich your taste buds with specialties like Asparagi Con Posciutto di Parma - Truffle infused Asparagus bunch wrapped in parma ham, pecorino and fresh herbs; Linguine and Asparagi, Forno Polo Arrosto Triturati Scaglie di Tartufo - linguine ,asparagus, oven roasted shredded chicken, truffle shaving, Lobster and Truffle soup; Lobster Confit, chives, asparagus, truffle, butter, parmesan froth and many more delectable dishes are all prepared to give you a delightful dining experience from February 15 – March 10. Book a table soon!
Here’s a one of the recipes from The Imperial’s kitchens.
RECIPE: Linguinie, Asparagi, Forno Pollo Arrosto Triturati, Scaclie di Tartufo
Ingredients:
Linguine pasta 900gm
Extra virgin olive oil 200gm
Butter 300gm
Parmesan cheese 300gm
Roasted shredded chicken 600gm
Spring onion 200gm
Truffle oil 30gm
Asparagus 500gm
Basil leaves 50gm
Fresh truffle shavings 20gm
Salt & pepper 20gm
Table olive oil (colavita) 200gm
Table butter 150gm
Breads foccasia 2000gm
Balsamic vinegar 150gm
METHOD:
Blanch the pasta in a pasta boiler till it gets al dente doneness.
In a pasta pan heat olive oil, add spring onion and cook till it gets translucent.
Add the asparagus, shredded chicken , truffle oil and cook for another 5 minutes.
Add the al dente pasta and toss it well.
Put some fresh basil leaves and deglaze with extra virgin olive oil in order to get the glossy texture.
Serve the pasta in a pre warmed dish and top with fresh truffle shavings and pramesan cheese.
Serve hot.
The freshest and the finest of truffles and asparagus varieties have been especially hand-picked by The Imperial’s San Gimignano chefs to enrich your taste buds with specialties like Asparagi Con Posciutto di Parma - Truffle infused Asparagus bunch wrapped in parma ham, pecorino and fresh herbs; Linguine and Asparagi, Forno Polo Arrosto Triturati Scaglie di Tartufo - linguine ,asparagus, oven roasted shredded chicken, truffle shaving, Lobster and Truffle soup; Lobster Confit, chives, asparagus, truffle, butter, parmesan froth and many more delectable dishes are all prepared to give you a delightful dining experience from February 15 – March 10. Book a table soon!
Here’s a one of the recipes from The Imperial’s kitchens.
RECIPE: Linguinie, Asparagi, Forno Pollo Arrosto Triturati, Scaclie di Tartufo
Ingredients:
Linguine pasta 900gm
Extra virgin olive oil 200gm
Butter 300gm
Parmesan cheese 300gm
Roasted shredded chicken 600gm
Spring onion 200gm
Truffle oil 30gm
Asparagus 500gm
Basil leaves 50gm
Fresh truffle shavings 20gm
Salt & pepper 20gm
Table olive oil (colavita) 200gm
Table butter 150gm
Breads foccasia 2000gm
Balsamic vinegar 150gm
METHOD:
Blanch the pasta in a pasta boiler till it gets al dente doneness.
In a pasta pan heat olive oil, add spring onion and cook till it gets translucent.
Add the asparagus, shredded chicken , truffle oil and cook for another 5 minutes.
Add the al dente pasta and toss it well.
Put some fresh basil leaves and deglaze with extra virgin olive oil in order to get the glossy texture.
Serve the pasta in a pre warmed dish and top with fresh truffle shavings and pramesan cheese.
Serve hot.
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