Roasted Corn Salad an 'all-star' dish at Davanti Enoteca

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by Chef Pete DeRuvo

GMAZ interview by Kaley O'Kelley and Javier Soto

Posted on July 31, 2012 at 12:10 PM

Updated Tuesday, Jul 31 at 12:20 PM

PHOENIX -- This dish is an iconic summer dish, and is at its peak during the summer months when sweet corn is in full swing.

This dish has a lot of earthy notes. The crunch of walnuts with the natural sweetness of the corn, followed with the rosemary undertones and nuttiness of the pecorino sardo, makes this dish an all-star on Davanti’s summer menu.

Ingredients
1 cup roasted corn
1/4 cup wild mushrooms
2 oz. roasted walnuts
1 1/2 oz. freshly grated pecorino sardo
2 oz. arugula, sherry vinaigrette, rosemary oil

  • Roasted corn (off the cob)
  • Wild mushrooms:
  • Oyster, crimini, and shitake mushrooms sliced, drizzle with extra virgin olive oil, salt & pepper, roast in an oven at 400*F for 12-15 minutes
  • Walnuts roasted at 400*F for 4-5 minutes
  • One small piece pecorino sardo
  • Arugula
  • Sherry vinaigrette
  • 3 oz. sherry vinegar, 1 tsp. smooth Dijon mustard, 9 oz blended oil, s + p
  • In a mixing bowl whisk together sherry vinegar and Dijon mustard, slowly and the blended oil while continuously whisking to emulsify the dressing, season with s + p, if the dressing is too thick add a few drops of cold water
  • Rosemary oil
  • 3 sprigs fresh rosemary steeped for 30 minutes in warm extra virgin oil, strain and reserve for service

Instructions
In a sauté heat up 1 oz. rosemary oil

Add roasted corn and sauté until the corn begins to caramelize

Add mushrooms and continue to cook for 2-3 min

Add the walnuts to the sauté pan

Season corn mixture with s + p

Remove from heat and grate 1 oz. pecorino sardo into the pan using a micro plane

Spoon corn mixture in the center of the plate

In a small mixing bowl, mix arugula and and ½ oz sherry vinaigrette, season with s + p

Gently place the salad on top of the corn

Drizzle the plate with rosemary oil

With a micro plane grate 1/2 oz. pecorino sardo over the salad and serve


Davanti Enoteca will open at 6316 N. Scottsdale Road (Scottsdale Road and Lincoln Drive) on Aug. 4. the Italian eatery will be open Monday-Sunday, 11 a.m.-10 p.m. For more information or to make reservations, call (480) 555-5555. Walk-ins are welcome.

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