San Francisco

Spring-Summer Gnocchetti, Plantains with Creme Fraiche Whip

March 13, 2008

Spring-Summer Gnocchetti with Pancetta, Squash & Arugula in Lemon-Thyme sauce

1 1/8th in slice pancetta, diced
1 small zucchini
1/4 cup chicken stock (otherwise omit)
1 small shallot, diced
1 clove garlic, course mince
Zest of 1 small meyer lemon or 1/4 regular lemon
Handful Arugula
Fresh Thyme (~1/2T leaves before chopping)
Piave, Parmesean, Asiago or other grated hard cheese

Start water boiling for gnocchetti. Meanwhile, dice zucchini, shallot, garlic, thyme. Seperately dice pancetta , and add to hot non-stick skillet on medium high. Let begin to crisp, gain color, and let fat out into the pan.

Add zucchini and thyme. Add salt & pepper. Let zucchini begin to brown, add garlic and shallot, turning heat down to medium. Water should be ready at this point–cook gnocchetti (alternatively use gnocci). Add chicken stock to zucchini mixture, let reduce.

Add grated cheese (~1 T before grating), lemon zest, toss. Turn off heat. Add gnocchetti to pan, toss, add arugula to pan, serve with Thyme sprig on top.

Plantains with Creme Fraiche Nutmeg Whip, Green Apple & Blueberries

1 Plantain (for 2-3 servings)
2 T butter
1/3 C Creme Fraiche
1/3 C Heavy Whipping cream
1/2 small green apple
Handful blueberries
Pinch salt
Ground nutmeg

Peel plantain and slice diagonally. Melt butter in non-stick pan on medium-high heat. When bubbles mostly gone, add plantains with each slice down flat to the surface. Let brown, turn slices over, then reduce heat to medium until browned on the 2nd side. Meanwhile, whip heavy cream into whipped cream. Add creme fraiche, and a dusting of nutmeg on the top of the mixture (just enough to notice some brown specks), whip together. Slice green apple thinly. Assemble and serve.

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