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: keller
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.
Red Wine Braised Short Rib
Made using several different French cooking techniques, this recipe takes a few days to make given the ingredients require making your own chicken stock, veal stock and red wine sauce (I secretly took my wife’s favorite red wine…hoping she’ll forgive me once she tasted this) which I did. Tender and falling off the bone, this…
Cooking with Charles 