Pan Roast Gnocchi, Cavolo Nero, Chanterelle and Walnut Cream Sauce, with aged Emmental.
(Otherwise known as Italian dumplings,London Cabbage, Scottish Mushrooms, French Walnuts and and Swiss Cheese!)
There are a collection of ingredients that evoke ‘the mountains’ for me. Despite huge cultural and gastronomical differences between the various cuisines of say the Pyrenees and the French Alps, the north of Italy and the majestic peaks of Switzerland, in my mind and experience there are some common themes and these are best characterised by cheese, cream and butter, mushrooms, and some sort of cabbage, at times sausage…but not this time. Continue reading Mountain Food→
It was so grey and wet here in earlier this week in London, I decided to have some sunshine food in the form of tagliatelle and salmon, a friend gave us some cavolo nero from their garden so I added that into the theme.
After I had lightly poached and flaked the salmon, I blanched the cabbage and when the tagliatelle was cooked in lightly salted water and drained , I popped the salmon cabbage and little lemon zest into the pan with plenty of black pepper a little Cornish sea salt and a squeeze of lemon juice . In a separate pan, I warmed through a some Creme Fraiche and ran that through the warm pasta.