Ricotta Gnocci with Chanterelles, Sweet Corn, and Sage Brown Butter
I loved the richness and originality of this dish with the corn and mushrooms. I couldn't find chanterelle mushrooms, so I opted for a wild mushroom blend including white mushrooms, oyster mushrooms and scrumptious morels and it turned out great. This gnocchi is not made with potatoes, so the dough recipe is fairly easy, however transforming the dough into the actual gnocchi was fairly laborious. If I wanted to make this a 30 minute dish, I would skip making it from scratch and buy some fresh gnocchi instead. The breadcrumbs added a little texture, but overall unnecessary, as the fresh corn creates enough texture.
Seabass: This was a really easy recipe. I was a little skeptical about the hazelnut and butter sauce. I thought it could taste very dry and may even overpower the fresh taste of the fish. I was still not sure even after I finished it, so I wascareful not to serve too much of it. Turns out people like it and thought I could have poured on some more. The fish was the easiest thing to make from the recipe. I had to let it marinate overnight and just sautéed it in olive oil the next day. Done. I can highly recommend this dish.
No comments:
Post a Comment