Top Five: Seasonal Ingredients for the Spring
Michael Romano, Hudson Yards Catering
1
Sweet Peas and Pea Shoots: “Peas are a major harbinger of spring, of new, fresh green things coming out of the earth, and should be on any spring menu.”
2 Baby Lamb: “Serve it ‘scotta dita’ with sautéed endive, radicchio-and-arugula salad, and potato-Gruyère gratin. I’ve never served this dish where people did not pause after the first bite, lower their forks, look up, and comment dreamily about how delicious it is.”
3
Ramps and Morels: “A few more wonderful springtime friends
I look forward to greeting
every year. The ramps have such a short season, and they pair so beautifully with the woodsy, earthy flavors of fresh morel mushrooms.”
4
Grilled Asparagus Skewers with Parmigiano: “What would spring be without asparagus! For a novel and attractive pairing, serve
them skewered and grilled,
then dusted with nutty-
flavored Parmigiano-
Reggiano.”
5
Fava Beans:
“Italians are so fond
of fava beans, they
can hardly wait to cook
them, so they eat the freshest,
tiniest ones raw with a
sharp Pecorino Romano cheese. I’d pair them with
a hearty fregola salad (Sardinian couscous-like pasta), to accompany
a delicious cedar-
planked Arctic char.”
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PrintFrom the Summer 2007 New York Wedding Guide
