WEEKEND BREAKFAST --- coffee | baguette with goat cheese pan-fried little dumplings | grapefruit
AFTERNOON-TEATIME --- green tea
DINNER --- smoked mackerel and roasted piquillo peppers with crackers | home-made gnocchi with vegetarian ragu bolognese sauce | fennel and radish salad | wine
mackerel and piquillo
ragu bolognese
gnocchi from scratch
- ragu bolognese using shiitake and fried tofu skin in the place of ground meat. diced garlic, tomato and onion are cooked in olive oil first like sofrito. finely chopped fried tofu skin and shiitake are sauteed with wine and spice. minced celery and carrots are slow cooked in olive oil and broth, then mixed and cooked with sofrito and shiitake/tofu skin. these ordinary vegetables cooked in this labor-intensive and time-consuming way tasted extraordinary, full of flavor and distinguish texture.
- home-made gnocchi are fresh and soft. experiment more with the proportion of potato and flour to get a slight chewier texture.
