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Two days off, too hot outside, too much time on my hands


By Gluttire Blog Has Moved (Visit website)



White asparagus rolled in cocoa nibs with sauce 'maltaise'

Cheese course: Auricchio Pecorino Pepato soy beans, broad beans, mint and brioche ice cream

Ricotta gnocchi with peas, pickled onions and parmesan jus. Behind is a single asparagus blanketed by a slice of lardo

Tender Ricotta Gnocchi Alain Ducasse
Blend 500 ricotta with 1 egg yolk, 30g flour and pinch of salt
Once smooth, add 1 whole egg (keep mix cold)
Spoon and poach in simmering water for 3 minute
Refresh in ice water
Note: in the picture 1 have used a spherical mould and steamed the gnocchi's for 8 minutes

Parmesan Jus Jean Georges
Brown chicken stock and parmesan rinds (reduced by half and strain)
Add tomatoe paste (reduce by half again and strain)
Pig ear terrine with orecchiette crackling and sauce 'gribiche'

Not so much tongue and cheek but rather in one ear out through the other.
Puffed orecchiette was based on an article written by Dave Arnold from the The French Culinary Institute


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