Aspire Unveils Fall Menu

Aspire Unveils Fall Menu

The new Fall menu at the Hotel Providence’s Aspire Restaurant has recently been unveiled. GoLocalProv.com was on the scene to try a sampling at the recent courtyard park menu premier. The stage was set with a great autumn theme, while author Amy McCoy signed her new cookbook, Poor Girl Gourmet. The champions of the evening were an anthology of fresh and delicious homemade pastas created by Chef Robbie Cirillo. Thankfully Robbie was willing to share his wonderful recipe for braised pork shank with spaetzle.

Braised Pork Shank with Spaetzle

Braising Liquid Ingredients (for 5 pounds of pork shank):
1 onion diced
1 heart of celery
2 carrots
3 tbsp. minced ginger
4 cloves garlic minced
2 bulbs of shallots minced
1 ea. bay leaf
1 tbsp. schezwan peppercorn
1 tbsp. grains of paradise
1 tbsp. coriander
1 tbsp. black peppercorn
2 ea. star anise
2 ea. clove
1/2 lb. butter
3 cups red wine
3 qt. veal jus
3 qt. chicken jus
1 qt. hoisin sauce

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Method of Preparation:
- Sear the pork shank in a large pot, remove pork and set aside
- In the searing pot, on medium heat, cook all vegetables and spices in butter until a caramel color develops
- Deglaze pot with wine
- Add jus and hoisin to brine
- Return pork shanks to braising liquid and place in 250° oven for 3 hours, or until pork is tender

 

Spaetzle Ingredients:
4 lb. flour
heavy pinch of salt
1 1/2 cups of milk
1 1/2 cups of water

Method of Preparation:
- Fold together all ingredients with a rubber spatula until incorporated
- Be sure not to over mix
- Boil a pot of water
- If you do not have a spaetzle machine, press dough through a metal colander with large holes into boiling water
- Remove spaetzle 10 seconds after it rises to the top of the boiling water

Serve braised pork on top of spaetzle and enjoy!

Aspire Restaurant, in the Hotel Providence, 311 Westminster Street, Providence, 521-3333

Photos David Dadekian