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 →