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Also this issue: Chef |
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May 29-June 4, 2003
food
2 potatoes, peeled, boiled and mashed
Flour
1 egg, separated
Salt
8 tablespoons water
1/2 cup chopped onions
1 tablespoon olive oil
1 pat unsalted butter
1 1/2 cups calamari, cut into rings
12 jumbo shrimp, peeled
Salt
Pepper
Pinch of crushed red pepper
1/3 cup roasted red peppers
Dash of dried oregano
Marinara sauce, store-bought or homemade
1/2 cup jumbo lump crabmeat
Sprinkle of Parmesan cheese
• To make gnocchi: Add enough flour to the mashed potatoes to make a mixture that is 80-percent potato and 20-percent flour. Add the egg white and half the yolk (too much yolk makes the gnocchi tough), salt to taste and the water. Work mixture into the consistency of pizza dough (i.e. stretchy). Once it’s stretchy, cut into smaller pieces and roll in the palm of your hand to form long, not-too-thin strings. Then use a knife to cut the strings to the size you want (each piece should resemble a small pillow). Lay the pieces on a surface sprinkled with flour (to prevent sticking), then add to a full pot of vigorously boiling water (salted or unsalted -- your choice). In a minute or so, the gnocchi will rise to the top. Stir with a spoon until they drop back to the bottom. Gnocchi are ready when the water foams a little and the gnocchi rise to the top of the pot a second time. Briefly rewarm gnocchi in a pot of hot water when ready to add to sauce.
• To prepare the sauce: Sauté the onions over high heat in olive oil and butter. When golden brown, add the calamari and shrimp and cook for 3 minutes, until shrimp are opaque. Add the salt, pepper, crushed red pepper, roasted red peppers and oregano. Cook for 2 minutes, still on high heat. Stir in marinara sauce and add the crabmeat (if it’s added too early, the crabmeat becomes stringy). Cook over medium heat for 5 minutes. Turn off heat. Add hot gnocchi and sprinkle with Parmesan cheese. Toss sauce with the pasta before serving. Serves 4.
• Tip from the chef: "It’s all done on the fly. We don’t have any exact amounts that we use in the kitchen; it’s done mostly by feeling. And don’t be afraid to use Parmesan cheese with seafood -- no matter what some chefs may say. It makes the sauce better. It adds depth and fullness. Also, about wines, if you like red with your fish -- go for it. If you like whites with meats, that’s fine too. It’s up to your own personal taste. Nothing is wrong."
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