An Italian-style gnocchi made with potato, egg and flour from Masterclass by Chef Thomas Keller (French Laundry, Per Se). This recipe originates from the Lombardy region in Northern Italy and is the most common. Pictured here, dressed with freshly torn basil leaves and grated Parmigiano-Reggiano. ⠀⠀⠀⠀
Tag: italian
Green Pea Marscapone Agnolotti
Green pea marscapone agnolotti with bacon and peas topped with a Parmesan crisp. Not bad for a midday snack, am I right? Another Masterclass recipe; this time by Thomas Keller.
Lobster Ravioli
Lobster ravioli inspired by Gordon Ramsey served atop a tomato and basil sauce made with fresh organic tomatoes. Stuffing made of lobster shrimp mousse, lemon and basil. Lobster stock made the evening before (5 hour cooking time) used to create the lobster sauce (added cream and reduced until thick) and to boil the ravioli in….
Cooking with Charles 