Tiger prawns with spicy polenta

IMG_20170518_170855
Pan-fried tiger prawns in prawn butter with spicy polenta
IMG_20170518_170909
Gambas poêlées aux beurre de crevettes et polenta crémeuse aux épices
IMG_20170518_170914
Garnishes include balsamic vinegar and olive oil vinaigrette, grapefruit segments and arugula

May 27th, 2017

Advertisements

Gnocchi, three ways

The first type of gnocchi is how gnocchi is enjoyed in Paris.

wp-1488733885953.jpg
Gnocchi à la Parisienne

Yep, it’s pretty obvious that this one collapsed in the centre once the steam escaped before I took the photo.

wp-1488733885885.jpg
Gnocchis made with choux paste

I was actually supposed to fill the bottom of the ramekin with bechamel sauce so that it wouldn’t be, you know, hollow on the inside. My bad.

wp-1488733886029.jpg
Gnocchi à la Romaine

My classmate who lived in Rome and attained a master’s degree in Italian cuisine claimed that this is not actually what gnocchi is like in Rome.

wp-1488733885741.jpg
Polenta gnocchi

Needless to say, there was some argument as to whether or not this is gnocchi or just oven-baked polenta.

wp-1488733885694.jpg
Fried polenta gnocchi, with a smoked cayenne aioli
wp-1488733886061.jpg
Pan-fried polenta gnocchi with a parmesan tuille and twig of roasted thyme
wp-1488733885624.jpg
Gnocchi à la Piémontaise ou à l’Alsacienne

This last one is the gnocchi I am familiar with. Potato gnocchi with fresh sage, capers, parmesan and butter is hands-down undeniably delicious in my humble opinion.

March 5th, 2017