almost Fit To Eat gives you a culinary prospective from Myrissa, a wife/mother/gym owner and wannabe "foodie". No culinary background, just a desire to seek out food treasures from the Seattle WA area and abroad. From her kitchen, to food trucks, to restaurant dining, join in on this delicious journey. "I workout to eat." - Myrissa
Tuesday, April 24, 2012
In The Kitchen - Spinach and Ricotta Gnudi
Another Food Network recipe by one of my favorite chefs, Scott Conant. I was lucky to dine at Scarpetta in New York City and I must tell you the Spaghetti was one of the best things I ever ate (LOL).
OK, back to the Spinach and Ricotta Gnudi. Gnudi, (pronounced noo-dee) is the inside of the ravioli. No pasta - good for the low carb-ers. They are sitting on a porcini puree. I made this in my kitchen and let me tell you, it was fantastic. Nothing was really difficult - easily sourced ingredients and fairly easy to make.
The biggest compliment, when my husband sought out some bread - and finished his meal with the scarpetta.
A couple of notes: I ran out of shallots so I substituted onion. I used too small of a pot to boil the gnudi, so the liquid was very white. This produced a very white liquid when reheating with the butter and didn't look like the plate on the show (a food stylist would not approve). I did not strain the mushroom puree (as shown on the show) and just let my Vitamix do the work. I finished with truffle oil.
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