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It might still be cold, but winter is winding down and spring, with all its produce, is rapidly approaching. Chef Bill Telepan, owner of restaurants Telepan and Telepan Local, shows how to create delicious dishes with spring's vegetables.
- 7 tablespoons extra virgin olive oil
- 2 large shallots, peeled and sliced into 4 thick slice
- 4 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon red wine vinegar
- 2 teaspoons grain mustard
- 8 ounces asparagus, peeled if thick, cut into 2-inch pieces
- 1 tablespoon black mustard seeds
- 2 tablespoons vegetable stock or water
- 2 heads frisee, washed and cut into small pieces
- 8 slices of proscuitto
Preheat oven to 400 degrees. Place 1 tablespoon olive oil in a small ovenproof sauté pan. Put shallots in pan and sprinkle with salt. Turn stove on high and cook until shallots begin to sizzle. Cover with a lid or foil and place in oven until tender but not falling apart, about 10-15 minutes. Remove from oven and cool.For the eggs:Place a pan large enough to hold 4 eggs on medium high heat. After a minute, spray the pan with vegetable spray to coat the bottom and add a tablespoon of olive oil. Add the eggs and immediately place in the oven to cook. After about 3-4 minutes when the whites are set, they are ready.For the vinaigrette:Place juice, vinegar, mustard and a pinch of salt in to a mixing bowl. While whisking, slowly drizzle in 4 tablespoons of the olive oil. Check seasoning and reserve.Heat a medium sauté pan on high heat and add remaining oil. When oil is just below smoking point, add asparagus and cook until lightly brown, about 3-5 minutes depending on thickness. Add shallots and toss on heat for 30 seconds. Take off the flame and add seeds and toast for about 20-30 seconds. Then add stock or water to prevent further browning.Dress frisee with vinaigrette and divide onto 4 plates or shallow bowl. Top with 2 slices of proscuitto and 1 egg in each bowl. Spoon over asparagus and eat.
- 2 tablespoons extra virgin olive oil
- 2 eggs-scrambled
- 4 ounces pancetta, guanciale or bacon-sliced thin and cut into strips or squares
- 2 cloves garlic-minced
- 1 cup cooked peas
- 1/2 cup chopped parsley
- 1/4 cup vegetable or chicken stock or water
- 2 tablespoons butter
- 8 ounces of fresh fettuccine
- Parmigiano for grating
Season the eggs with a pinch of salt, add oil to pan and add eggs and, with a spatula, fold the eggs to scramble until set, about 2-3 minutes. Remove from pan into a bowl and set aside. Place the oil in a large sauté pan with the pancetta, cook on medium to high heat, until pancetta is golden brown. Add the garlic and cook until toasted golden brown.Add the stock or water, peas and butter and cook until a glaze, about 2 minutes. Cook fettuccine in lightly salted water for about 2-3 minutes. Add pasta to peas and cook 30 seconds on high heat. Add egg, parsley and adjust seasoning. Place into 4 serving bowls and top with optional Parmigiano cheese.