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Inside Spiaggia

Inside Spiaggia


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On a journey to visit all of this year's nominees for the James Beard Outstanding Restaurant Award, we head to Chicago

Ali Rosen

Spiaggia

Few awards mean more to a chef than a James Beard Foundation Award. But it can be particularly meaningful for those chefs who have grown with a restaurant for more than 10 years — an accolade saved for the Outstanding Restaurant Award, presented by Acqua Panna Natural Spring Water.

This year’s nominees run the spectrum of location and cuisine: August in New Orleans; Blue Hill in New York City; Highlands Bar and Grill in Birmingham, Ala.; The Slanted Door in San Francisco; and Spiaggia in Chicago. We teamed up with Acqua Panna to go to each restaurant, share a meal, and discuss with each chef how their restaurants have maintained their quality and continually evolved over the years.

After our first stop at Blue Hill, we next made our way to Chicago to visit Spiaggia, the Italian fine dining staple on the Magnificent Mile. Opened in 1984, Spiaggia has maintained its luster because of chef and partner Tony Mantuano and in recent years executive chef Sarah Grueneberg as well. The restaurant has won multiple accolades during its almost 30 years, including the James Beard Award for Best Chef Midwest. It has also already been a contender in the Outstanding Restaurant category.

At my recent meal I sampled the kitchen’s take on a variety of pastas. Some were perfectly executed classics like true fettuccine Alfredo and others introduced new combinations of exceptional flavors such as the spaghetti marinara with uni and shrimp. Spiaggia reminds you that bold Italian flavors can come with a white tablecloth and beautiful presentation — and it makes you forget why rustic dining ever became so popular.

We sat down with Mantuano and Grueneberg to cover both the origins of the restaurant as well as how they are continually pushing forward. Grueneberg cited Mantuano’s continued dedication to the pursuit of perfect ingredients while Mantuano hailed his mentee’s passion for Italy and for finding new products — including her own artichoke honey that she is producing with Italy’s only mono-floral honey producer. They both believe that the balance between modern Italian cuisine and classics matters less than the desire to create the best food. As Gueneberg notes, "The balance is that you’re cooking with an Italian heart and serving with an Italian heart."

One big piece of news that Mantuano shared is that "We’re actually going to do a major 30th anniversary remodel." Plans are not yet finalized but there are some elements that will definitely not change, including the restaurant staples like the marble, granite, and private booths.

For more, watch the video above! And make sure to look out for our visit to August in New Orleans next week!


Spiaggia Cookbook Autographed - Chicago Italian Restaurant

Spiaggia Cookbook Autographed - Chicago Italian Restaurant is a beautiful signed cookbook by Chef Tony Mantuano and Cathy Mantuano. This is a special cookbook with recipes from one of the country's top chefs and award winning restaurants.

Format: Hardcover and dust jacket, 191 pages - Signed by authors Tony Mantuano and Cathy Mantuano.

Copyright: 2004

Publisher: Chronicle Books

Author: Tony Mantuano

ISBN: 9780811845113


Related Video

As written, the sauce was too thin and watery and a bit bland. I wound up taking the seafood out to doctor the sauce and adding a whole jar of a chopped tomatoes in a garlic-olive oil sauce, a bay leaf, and even a couple threads of saffron, making the sauce much better. Chopped tomatoes, not just sauce, is seriously needed in this recipe for some texture!! Was delicious with adaptations though. Served with homemade egg pasta.

This was delicious. We did it over rice!

well, the total damage was about $40 to gather all the items whereas a large Linguine Fruitti di Mare from Buca Di Beppo costs around $30. The dish has a "fishy" sweet taste that I can not say I like too much, my kids just walked away after the first bite. Maybe the cooking directions were not clear but IF I am to do it again (notice the big IF), I would not toss the linguine to the mix at the end because I like to roll the pasta in my fork. The tossing cut the pasta into small chunks that one can only scoop up to eat. The pasta also sticks to the shells and inside the clams & mussels, quite messy. I have only one advice for the future "chefs" who want to try cooking this dish: prepare "Frutti di Mare" sauce separately, then pour it on top of the pasta when serving, like you do with meat sauce. Also start with only 1 portion to see if you like it, wasting $10 is probably worth learning the lesson.

Gotta love 8/9/2011 `knaptyme' review: ". don't like seafood, so didn't use it. " Frutti di mare = "fruit of the sea". Perhaps mac-n-cheese could be make with kudzu and armadillo.

Loved it. Our local fine Italian restaurant has this dish on the menu and I had hoped to make a knockoff for dinner the other night. I was a little put off by the simplicity of the recipe at first (there had to be more to it for it to taste like Carmine's) but gave it a shot. I added 1/2 onion and sauteed it for a minute or two before adding the garlic (which I doubled and highly recommend), and followed the rest of the recipe as printed. Be aware that the shellfish will release a lot of liquid into the sauce so the 3/4 cup tomato sauce will make enough! The sauce is sweet and can be made more savory with some aromatics and perhaps a bay leaf or two and some extra pepper.

An easy recipe to adapt. Doubled the garlic. Sauteed green pepper & onion. I used a can of crushed tomatoes. Added fresh chopped tarragon and some grated parmesan to the sauce. I had a can of baby clams that I drained and added with a lb of shelled shrimp and 1/2 lb small bay scallops. Served over fresh linguine with warm crusty bread and white wine. I garnished with some more chopped tarragon instead of the parsley.

I followed the recipe as directed, however I added fresh Mahi Mahi. It was excellent. My wife said it was the best meal that I ever made.

This was. Very good made exactly except for omitting seafood we didn't like so doesn't impact my rating we will make again and again

I made this for mother's day for my family (8 adults) and everyone really liked it. I added thinly sliced red pepper and onion, as suggested by another reviewer, and served over fresh pasta and with toasted baguette on the side. Due to the number of guests, I doubled the original recipe and found that it took quite a bit longer for everything to cook (almost 30 minutes in the pot). Delicious, healthy meal for seafood lovers.

The sauce is refreshingly light, but does sweeten considerably due to the seafood. I did not double the sauce, as I think the idea is to let the pasta and seafood stand out - not drown. Great for people who love sweet sauces - too bad for me that I'm not one of them.

Easy & delicious! The seafood creates a wonderful sauce with the garlic, red pepper flakes, tomatoes (I used fresh) & wine. A recipe to "make your own" depending on what your fishmonger has fresh. I'll definitely make this again.

Wow! This is one of the best meals I have ever made!! I followed the recipe exactly, though I did use whole wheat pasta. All the flavors, textures, and colors married perfectly. I will be making this again!

Easy and flavorful light Italian recipe. The sweetness of the smallest freshest clams and extremely fresh mussels will enhance this dish. If not available, I would urge you to substitute more shrimp and calamari, both of which can be frozen. For a change, I skipped the wine and just used water, although next time I'll try some bottled clam juice. I used a frozen marinara sauce and added 3 peeled and cored plum tomatoes, in order to improve consistency and freshness. Also suggest doubling the garlic.Used 1/2 package of pasta - 8 oz. Result was restaurant quality, light Italian meal which will feed 6 and took under an hour.

This recipe is so simple, yet so delicious!! I added more shrimp and scallops (same amount of clams) since I left out the mussels and calamari. I wish Iɽ added even more shrimp - I would rather have had less linguine and more seafood - but that's for next time. I did not, as some reviewers suggest, double the sauce (although I did use a little more wine). At least for me, doubling the sauce would have made it too heavy - this way, every noodle was coated, but not dripping. Very light and yummy!

I left out the calamari and clams. I used a large can of tomato sauce so that I had plenty. It was greeted with rave reviews. I am definitely going to make this again and again. Simple ingredients. Really fast to make. I served with bread that I spread with butter and mozarella and toasted to crisp in the oven. It made it really yummy with the sauce to dip in.

This recipe is delicious, easy and inexpensive . but you come off as deceivingly fancy! Great for a date night. My fiancé was impressed when he came home and saw me slicing calamari - but really it was nothing. Add extra red pepper flakes for some kick.

Excellent recipe and very easy to make. Fortunately I doubled the recipe for our four, because we could easily have finished the whole thing. I added a thinly sliced red pepper and and small onion at the end of the garlic stage, and added about a 12 ounce piece of cod, cut into 1" pieces. I also used fresh pasta, bought at our local market (Adams Fairacre Farms).

My wife and kids loved it. With a bottle of white spanish wine. CHEERS!

very tasty. i followed recipe pretty much exact. a little extra garlic and red pepper flakes though

This was excellent! Added extra shrimp and extra sauce. What a treat.

This turned out so yummy! I did however leave the mussels and calamari out and added more clams and scallops and shrimp to make up for it. My husband raved over this dish and insisted I serve it to friends for dinner and they loved it too!

recipe is average to below average. the sauce is way too plain. i added additional garlic and fresh thyme but it was still watery and boring. it was, however, quick, easy, and relatively healthy.

Very good as is. I will substitute fresh tomato chopped for the tomato sauce next time.

This was delicious. I added red & yellow bell peppers and turned out very good. Doesn't taste like a lowfat recipe

Forgot the most important part - I doubled the sauce part of the recipe (tomato sauce & wine) - that's a must especially if you have leftovers!


Recipe Summary

  • 1 pound lean ground beef
  • 1 cup fresh bread crumbs
  • 1 tablespoon dried parsley
  • 1 tablespoon grated Parmesan cheese
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon garlic powder
  • 1 egg, beaten
  • ¾ cup chopped onion
  • 5 cloves garlic, minced
  • ¼ cup olive oil
  • 2 (28 ounce) cans whole peeled tomatoes
  • 2 teaspoons salt
  • 1 teaspoon white sugar
  • 1 bay leaf
  • 1 (6 ounce) can tomato paste
  • ¾ teaspoon dried basil
  • ½ teaspoon ground black pepper

In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.

In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.


Wok It Off

Freshly made noodles, slightly crispy and tossed in a rich, fiery sauce, rapidly disappear by the forkful. We're not describing our ideal take-out order, but a spicy Italian pasta recipe that's going to transform your weeknight routine forever.

Sarah Grueneberg, this year's James Beard Award winner for Best Chef: Great Lakes, lets us in on her secret for cooking pasta arrabbiata in an entirely new way, and we're completely hooked.

An expert in pasta making who cut her teeth on Italian cuisine in the kitchen at Chicago's Spiaggia and by taking frequent trips to Italy, Grueneberg is well versed in traditional methods. At her two-year-old West Loop restaurant, Monteverde , diners can watch what insiders affectionately call "pasta TV": cooks rolling out noodles and stuffing ravioli at a station behind the bar. Most pasta is made fresh to order, whether it's the agnolotti with Savoy cabbage and English peas, or the seasonal egg-filled raviolo filled with sweet corn, ricotta and Espelette peppers with nori on top.

But when it comes to one of her favorite dishes, pasta arrabbiata, Grueneberg employs a less orthodox technique. " Arrabbiata means 'angry' in Italian," the chef says, who asked herself, "How do I make it more 'angry' without adding more spice?" Enter the wok: her "aha moment."

Grueneberg brings the heat to pasta arrabbiata by searing the sauce and noodles in an almost-smoking wok (see the recipe) for a dish that's as fun to make as it is to eat. As if it needed more life, she mixes in shrimp and homemade chile oil, which, pro tip, is great drizzled on everything from Chinese takeout to pizza.

The pan's high heat fries the tomato paste and tomatoes, making for a savory sauce that cooks in no time. "The surface area is really important, because you can stir the sauce up the sides and it can caramelize," Grueneberg explains. For that, you'll need a flat spoon with a long handle.

As for the noodles, they get a little crisp but still retain their soft, fresh texture with this technique. You can, of course, always use boxed noodles, but when making them fresh is as easy as it is in this recipe, it's definitely worth the effort. Grueneberg suggests using 00 flour and making sure you have really good eggs: just the yolks for strand pasta and whole eggs for filled pasta.

For mixing the dough, the chef also prefers using the well method of creating a divot for the eggs in a mound of flour, as opposed to whipping it all up in a food processor. Making the dough by hand lets you see and feel exactly how it's coming together, she explains.

The dough's texture&mdashwhether you're rolling out strand pasta or filled&mdashis crucial, and to achieve the ideal consistency, Grueneberg warns against adding too much water. "After it rests, it'll become softer," she reminds us, suggesting the dough rests anywhere between 30 minutes to 1 hour to overnight.

When your pasta is ready to (ahem) roll, it's really important to have all of your mis en place, as working with a wok means the heat is on and you won't have time to chop or assemble. So make sure all of your ingredients are prepped and set out.

Another pro tip? "You have to be not scared to cook on high heat, and don't be afraid to clean your kitchen afterward," Grueneberg says. Sure, you might get a spatter or two from tossing the noodles in the air, but after all is said and done, you'll definitely be left with a clean plate.

This month, we've decided to Turn Up the Heat, and nothing's off-limits&mdashnot even dessert. We're bringing you all the fiery recipes, spicy dishes and hot new trends you can handle.


Preparation

Step 1

Toss oxtails, flour, pepper, 2 Tbsp. or 1 Tbsp. salt in a large bowl until oxtails are evenly coated. Heat oil in a large heavy pot over medium-high. Working in batches, cook oxtails in a single layer, turning occasionally, until browned all over, 15–20 minutes. Transfer oxtails to a plate as they’re done.

Step 2

Cook onion, carrots, celery, garlic, and rosemary in same pot, stirring often, until vegetables are browned around edges, 10–15 minutes. Add wine, tomatoes, vinegar, and honey, stirring and scraping up browned bits bring to a boil. Season with several generous pinches of salt and return oxtails to pot. Pour in water just to cover oxtails bring to a gentle simmer. Partially cover and cook, reducing heat as needed to keep at a bare simmer, until meat is falling off the bone, 3–3½ hours. Let cool cover and chill at least 12 hours.

Step 3

Do Ahead: Ragù can be made 2 days ahead. Cover and chill, or freeze up to 4 weeks.

Gnocchi and Assembly

Step 4

Line a 13x9" baking dish with parchment paper, leaving overhang on 2 sides. Bring milk, butter, and several pinches of salt to a simmer in a large saucepan over medium. Gradually whisk in semolina and cook, whisking, until very thick and bubbling, about 3 minutes. Remove from heat add 1 cup Parmesan and whisk until smooth. Whisk in egg yolk and scrape gnocchi mixture into prepared pan smooth top. Cover and chill until set, at least 2 hours and up to 12 hours.

Step 5

Meanwhile, remove ragù from fridge and skim fat from surface. Warm ragù over low until heated through, then transfer oxtails to a plate. Increase heat to medium and bring braising liquid to a simmer. Cook until reduced to the consistency of gravy, 5–10 minutes. Taste and season with more salt if needed. Pick meat from bones and shred into small pieces. Return meat to ragù discard bones. Transfer 2 cups ragù to an airtight container and save for later. Cover pot keep remaining ragù warm over low heat.

Step 6

Turn out gnocchi mixture onto a clean surface and remove parchment paper slice into about 1" squares.

Step 7

Heat oil in a large nonstick skillet over medium. Add half of gnocchi to skillet, arrange in a single layer, and cook, undisturbed, until browned and crisp underneath, about 3 minutes. Toss to turn and cook until other side is browned and crisp, about 2 minutes. Spoon into pot with ragù. Repeat with remaining gnocchi. Gently toss gnocchi in ragù season with more salt if needed. Divide among bowls top with parsley and more Parmesan.

How would you rate Oxtail Ragù with Semolina Gnocchi?

This ragu recipe was phenomenal without much modification. I used a bit more tomato because I only had 28 oz cans. I used slightly more honey to compensate. I also added the garlic for only 5 minutes of cooking with the veg to keep it from burning. I used half the recommended rosemary and added a few thyme sprig and 1 bay leaf. The end result was spectacular, and it served as the sauce for several meals with crispy penne and polenta cakes.

Made this tonight and it was EXCELLENT. I was short on time so I made it in a day speeding up the time in my pressure cooker (would've been better a day before with scooping the fat off, but I thought my 3-hour lead time on dinner would suffice — whoops!), and I omitted celery because celery is trash. Also, just made the ragu and served it over pasta. Lived in Italy for many years and it was really yummy and reminded me of many Bologna-style pastas I had there!


Ingredients

Step 1

Cook potatoes in a large pot of boiling water over medium-high heat until tender when pierced with the tip of a knife, 40–45 minutes drain. As soon as potatoes are cool enough to handle, peel and pass through a potato ricer into a large bowl (if left to cool before ricing, potatoes will become gummy). Let cool.

Step 2

Sprinkle 1¼ cups flour and 2 tsp. salt over potatoes and, using your hands, make a well in the center. Pour egg into the well and stir in with a wooden spoon. Turn out dough onto a floured surface and gently knead, dusting with more flour as needed, until smooth but not elastic (be careful not to overwork), about 2 minutes. Divide dough into 8 pieces. Roll each piece into a 24"-long rope about ½" thick. Cut into ½" pieces, dust with flour, and arrange in a single layer on a lightly floured rimmed baking sheet.

Step 3

Toss butter, Parmesan, and sage in a large bowl. Working in batches, cook gnocchi in large pot of boiling salted water until they float to the surface, about 2 minutes. Using a slotted spoon, gently place on top of butter mixture as you go. Once all gnocchi are cooked, add ½ cup cooking liquid and gently toss everything together, adding more cooking liquid as needed, until butter and cheese are melted and a creamy sauce forms.


What's Inside the Secret Recipe for Scotch Magic Tape

To revist this article, visit My Profile, then View saved stories.

To revist this article, visit My Profile, then View saved stories.

Maybe your ungrateful family doesn’t value all the thought and care you put into wrapping gifts, but that Scotch tape you’re using is the true underappreciated workhorse: It’s ubiquitous, immensely useful, and largely unrecognized as the modern chemical engineering marvel it is. The magic all started with Richard Drew, a scrappy banjo-playing researcher at 3M. In 1929 he was struggling to create a clear tape for meat-packers and candymakers—the cellophane kept ripping and warping near heat, and the adhesive wouldn’t stick evenly. His work eventually led to today’s Scotch Magic tape, and 3M has kept a tight seal on the recipe for its sandwich of polymers and carefully engineered chemicals ever since. So we did our own research on what likely makes 3M’s tape stick.

Cellulose Acetate

The “invisible” film that we know as tape. It starts as cellulose, a long, tough, glucose-laced polymer that gives plants their structure. Typically it’s extracted from cotton or wood and treated with acetic acid, the chemical that makes vinegar vinegary. The process swaps out hydrogens in the cellulose for acetyl groups, which allows the hardy polymer to be dissolved and extruded into a translucent strip that’s strong and water-­resistant yet able to be torn off by hand while you’re lovingly (or hastily) wrapping those holiday gifts. Cellulose acetate goes way back: It’s been used for a century as film for photographs and movies.

Although 3M has kept the specific ingredients of its adhesive under wraps for decades, it’s undoubtedly a soup of monomers like butyl acrylate, methyl acrylate, and methyl methacrylate. The acrylic mixture flows onto whatever surface you press the tape on and stays put, thanks to sticky molecular interactions called van der Waals forces.

There’s no water in the tape itself, but water is likely used during manufacturing: The acrylics need to link into chains to form the adhesive, and that often happens in water or another solvent. Tape makers coat the cellulose film with the ­adhesive-water cocktail, and when the H2O evaporates, it leaves a layer of gluey goo that’s usually 20 microns thick.

Polydimethyl-siloxane

Silicone, in other words. To prevent the tape from sticking to itself when it’s rolled up, companies apply a release coating to the nonsticky side. Of course, 3M won’t say what’s in it, but silicone is a usual suspect: It doesn’t really attract other materials, thanks to the stable methyl groups that give it low molecular surface energy. Regardless, the formula is engineered so that the tape unrolls smoothly and quietly—none of those skreeeck noises that packing tape makes.

Styrene Acrylic or Polyurethane

One of these coatings probably helps keep the adhesive stuck to the film so the two don’t just separate when your kid is yanking off that wrapping paper. Styrene acrylic is like the acrylate adhesive but stickier polyurethane is the main ingredient in some wood finishes and latex-free condoms. No, you should not craft your own mummylike barrier of Scotch tape to use as birth control.


Don’t Throw Out Your Parmesan Rinds. Here’s What to Do With Them Instead

If you’re following any type of food-world media these days, you’re likely aware of the massive trend in favor of conservation and reuse among restaurant chefs and home cooks alike. Once-overlooked kitchen scraps get recycled and utilized in creative ways, and one prime example of culinary detritus with abundant potential comes in the form of the humble Parmesan rind. These flavor-packed outer cheese shells are a favorite “secret ingredient” of many pro chefs, including Eric Lees, the new executive chef of legendary Chicago Italian restaurant Spiaggia (a favorite of the Obamas). We chatted with Lees to get his advice on how and when Parmesan rinds can come in handy, and he made an excellent case for hanging onto these commonly tossed items.

Sal61/Getty Images

What are Parmesan rinds?

Like any other aged cheese, Parmesan develops an exterior shell during the cheesemaking process (known as the “rind”), a result of air-drying in the temperature-controlled areas used for Parmesan development. Because Parmesan rinds tend to have a much tougher texture than the cheese itself, they’re frequently discarded after the cheese block is grated or shaved down.

How can they be used in the cooking process?

According to Chef Lees, Parmesan rinds truly shine when used to deepen the flavors of stocks, broths, and sauces. “[At Spiaggia,] we use Parmesan rinds when making stock a lot we drop them into the stock pots during the last 30 minutes or so to extract all that flavor. When we make our Bolognese, we throw our extra rinds into the saucepot and let them cook in there for 6 hours to get the flavors into the sauce itself. They work in a risotto broth, too … chicken noodle soup, same thing. Steeping in a stock or a sauce is the best way to use Parm rinds. The longer you steep the rind, the more flavor you’ll get. The beauty of it is that you can never have too much Parm rind, because it imparts flavor without overwhelming your stock or sauce base,” Lees tells us.

How do Parmesan rinds affect the flavor of a dish?

Especially if you use a rind from actual, aged, imported Parmigiano-Reggiano cheese (rather than a domestic “Parmesan” offshoot), you can glean deep and elegant flavors by slow-cooking the rinds over the stove or in an oven braise. “You get a lot of cheese flavor [from the rinds], of course,” Lees explains. “The aged quality of the Parmesan also comes through into the sauce or stock, and using the rinds during the cooking process keeps you from having to add cheese to the pot later on. Rinds inherently have more flavor than cheese itself [the flavor is] just really concentrated there, thanks to the aging process. You get a depth that you won’t get from grated cheese.”

If you want to boost the flavor of your stock or sauce even further, try placing the rinds on the grill before dropping them into your pot. “We like to char [rinds] on the grill the different levels of flavor in charred cheese can add extra dimension to a stock or a sauce,” insists Lees.

Jann Huizenga/Getty Images

Are Parmesan rinds edible on their own?

The simple answer to this question is “yes.” All parts of a cheese wheel or block can be consumed safely, including the rind. However, because aged cheeses produce rinds with a hard, somewhat-waxy texture, these exterior portions aren’t especially appetizing on their own.

However, a rind that’s been steeping in liquid (like a stock or a sauce) has the opportunity to soften and become an indulgent snack with rich-yet-mellow flavors. “After the rinds have cooked for [a while] they’re delicious, almost like cheese curds,” Lees tells The Manual.

How should you store Parmesan rinds until you’re ready to use them?

Store them in a cool, dry place, because moisture will cause the rinds to go bad,” Lees cautions. Luckily, this storage solution proves pretty low-maintenance: “You don’t need to cover [the rinds] while storing at the restaurant, we just toss them in a big hotel pan and let them dry out in the cooler, because once you put it back into a stock or sauce, it’ll get rehydrated.”

Can other cheese rinds be used for cooking?

You can use rinds from any cheese in your stocks or sauces. They all have really nice, unique flavors,” Lees explains. He does recommend focusing your cheese-rind energies on aged cheeses “the longer a cheese is aged, the more flavor you’ll get out of the rind that’s one of the reasons why we like to use Parmesan rinds specifically (along with the volume of Parmesan that we use at Spiaggia, of course). Parmesan is aged for 12 months, so you get big flavor benefits from that length of time.”


Grilled Asparagus

When it's nice out, always grill your vegetables. Those grill marks equal flavor and can make pretty much any green vegetable feel like less of a chore.

For perfect grilled asparagus every time:

  1. Let your grill (or grill pan) preheat. You want it HOT, so that you hear a sizzle as soon as the asparagus hits the grate. This is where that char comes to play.
  2. Cut off the woody ends. Trim the bottom inch or so off each spear. It's the part that tends to be super tough.
  3. Season your asparagus generously. Not enough salt = bland.
  4. Be patient. If the stalks are pretty big, they might take longer to cook. The asparagus is ready when you can easily pierce the middle with a fork.

What should you serve with this? Literally anything. Your main could be a juicy hamburger or a hearty farro salad. Bottom line: Grilled asparagus tastes good with pretty much everything.

Have you made this recipe? Leave a comment below to let us know how you liked it.


Watch the video: Campulongu Beach in Villasimius 22 August 2020. Sardinia


Comments:

  1. Aingeru

    It doesn't come close to me at all.

  2. Citlali

    hmm ... well, this is already extreme ...

  3. Launfal

    A very valuable answer

  4. Wikvaya

    And how in such a case to enter?

  5. Whitcomb

    It is not pleasant to you?

  6. Andre

    Christmas tree sticks, a unique note



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