Tim Lane and Koby Griswold with Garage talk about their new menu and make one of the items off it.
The recipe for their Vitello Tonnato Crudo is as follows:
8 ounces of sashimi grade ahi tuna
24 leaves of organic arugula
1 small bulb of fennel, sliced finely
12 drop peppers
12 pieces of finely sliced bresaola ( cured beef)
3 T. of Umami dressing (recipe follows)
2 T. of Italian or Texan olive oil
1 lemon, zested and juiced
Salt and Pepper, to taste
12 Risotto crisps( recipe follows)
Dress tuna with umami dressing, lemon and olive oil. Adjust salt and pepper to taste.
On the risotto crisp, fold over a piece of bresaola and place on top.
Add arugula, fennel, the dressed tuna and finish with the pickled peppers.
Umami Dressing Recipe
1 cup of Tamari or soy sauce
1 T. of sugar
1 T. colatura di alici( fish sauce)
10 grams of dried porcini mushroom
40 grams of Parmeggiano Reggiano rinds
Combine all ingredients and leave in refrifgerator for atleast one week to cold infuse.
Keep for up to 2 months.
Risotto Crisp Recipe
200 grams of Arborio rice
1 liter of water
Preheat oven to 225 degrees Fahrenheit.
Place rice and water in a pot and bring to simmer.
Cook for 30 minutes, stirring occasionally to not scorch bottom.
With a blender or food processer, blend overcooked rice into a thick paste.
With a spatula, spread a very thin layer of the rice paste onto a tray lined with wax paper.
Place tray in oven and dehydrate in oven for two hours.
Flip the rice cracker and return to oven for anther 30 minutes.
Heat oil to 400 degrees Fahrenheit
Break rice cracker into 2 inch squares and fry for 5 seconds until puffy.