Since opening its statement blue door in March of this year, Civico 47 has fast solidified its stance as one of Sydney’s frontrunner restaurants. No small feat in a city obsessed with Italian cuisine.
Serving modern Italian fare with nostalgic touches, Executive Chef Matteo Zamboni pays homage to his heritage, led by fresh produce and unique ingredients. Hand-picked for their high-quality to guide his menu of staple items and special seasonal offerings. Delivered to your table with an elegant style forged from experience in some of Italy and Australia’s leading fine-dining restaurants.
With a harvest lasting just six weeks each year, Civico 47 have been serving up a refined side of White Asparagus with Brown Butter and Hazelnut Crumble since the Italian season of this rare vegetable began in April, sourced from Gourmet Life. We have it on good word from Civico 47's in-house Sommelier, Luke Collard, that it pairs perfectly with a unique drop from Veneto, Italy.
A favourite amongst Italian households, white asparagus is famously grown beneath the surface of Europe’s nutrient rich soils. Holding a subtler, sweeter flavour with a more robust form.
WHITE ASPARAGUS, BROWN BUTTER, HAZELNUT CRUMBLE
- 16 asparagi bianchi di Badoere (white asparagus from Badoere) spears
- 50 grams of toasted and peeled hazelnuts
- 100 grams of salted butter + 20 grams for the hazelnut
- 2 thyme sprigs
- 8 sage leaves
- A splash of lemon juice
- Remove the outer layer of the asparagus skin with a potato peeler and cut roughly one inch off the base of the stem
- Place the hazelnuts in a tea towel and crush them with a meat tenderizer to obtain a coarse crumble
- Place the hazelnut in a sieve and shake them to separate from the smaller powder like residue
- Melt 20 grams of butter in a pan, add the crumbled hazelnut and a bit of sea salt and gently toss them at medium heat. Once a warm brown colour is achieved, add the thyme leaves
- Boil a medium pot of salted water and, once boiling, blanch the prepared asparagus for 3 minutes
- In the meantime, melt the rest of the butter at high heat with the sage leaves. Once the butter turns a light brown colour, carefully add a splash of lemon juice
- To serve, place the asparagus in the center of a plate, covering the spears with a generous amount of the brown butter and finish with a few spoons of the hazelnut crumble
- Garnish with 2 of the crispy sage leaves (they will become crispy after cooking in the butter).
Best paired with a 2019 Meggiolaro ‘Sarò’ Garganega from Veneto, Italy, available at Godot Wines. Beautifully made by Cristiana Meggiolaro, this nearly-Soave is fresh and crisp with a lovely acidity leading to an almond skin finish. Whether served simply with brown butter or with a more elaborate match such as hollandaise, Civico 47’s Sommelier and Manager, Luke Collard, swears that the acidity of this drop will perfectly balance any richness.
Produced from vineyards situated just outside the official Soave zone, growing the same Garganega variety grapes in the rolling hills north of Verona, Cristiana’s ‘nearly-Soave’ is born from the same renowned terroir. Positioned 400m above sea level, the days are warm and the nights very cool with a longer growing season seeing the grapes slowly creep towards ripeness. Taking time to develop their finessed flavour along the way.