Issue link: https://digital.copcomm.com/i/33511
Italian Inspiration Padri Restaurant and Martini Bar A goura Hills is a hamlet that lies just north of Los Angeles, but its proximity to the Pacific Ocean—a winding, scenic canyon drive over Kanan Dune Road—is deceptive when you think of it as off of the Hollywood- to-the-beach beaten path. In fact, its loyal customers are wont to get away from the throngs of Westside restaurants, especially on busy weekend nights. Florentine-born and -raised For the drink: 1¼ oz. Aperol ■ ■ ■ ■ ■ ■ 1 oz. Plymouth Gin ¾ oz. Carpano Antica vermouth ¼ oz. lemon juice Top with caramelized blood orange foam Garnish with blood orange zest ■ Add Aperol, Plymouth gin, Carpano Antica vermouth and lemon juice to a mixing glass; add ice and shake well for 10 seconds. Strain into chilled Martini glass, top with foam and blood orange zest. ■ For the foam: 2 ea.gelatin sheets ■ ■ ■ ¾ cup granulated sugar ■ blood orange segments (supremes) from 1 whole blood orange 2 cups water Add blood orange segments and granulated sugar to a medium saucepan on medium-high heat. Stir well for two to three minutes to allow the sugar and blood orange to caramelize; add the water and bring to a boil. In the meantime ‘bloom’ the gelatin sheets in ice water for three minutes. Once soft, squeeze out extra water. Once the mixture reaches a boil, remove from heat and strain through a fine mesh sieve into a medium mixing bowl. Add the gelatin and whisk thoroughly. Let the mixture sit at room temperature for 15 to 30 minutes. Add the mixture to the whipped cream canister, charge with N2O and store under refrigeration for an hour. Saverio Posarelli watches as the final touch—the blood orange foam—tops the sensationally balanced drink. Saverio Posarelli has seen many changes over his successful 15-year run of this authentic Italian restaurant. Most prominent is the re-generation of his Martini Bar that has gained him a place in the super-strata when it comes to the top echelon of creativity in the area. Posarelli is also co-owner of Café Fiore in Ventura (see more on this on page 59), which has established itself as a consistently wonderful casual-to-fine Italian dining spot. A second Café Fiore is due in Woodland Hills early next year. Ultimately, it was the food at Padri that inspired our theme for this month—land Posarelli showed us the handmade Italian pasta from artisanal producer Cragnano in Naples. “The texture is super high quality—lthe Maserati of pasta,” he points out. “Look at the rough texture—lfeel it. It expertly grabs the sauce in all its crevices.” We also sampled his house- made guanciale, un-smoked, salt-cured pork cheek. The flavor is sensational and more intense that pancetta or prosciutto. –Meridith May june 201 1 / the tasting panel / 109