In the amount of time that it took me to boil a pot of water and futz around with a marinara sauce, I had a dough that was pliant, smooth and gorgeous. A little effortless rolling and cutting resulted in photo-ready dumplings. And a quick trip into a jacuzzi of water yielded gnocchi that tasted of heaven. Where were the Franks grandmas so that I could kiss them on both cheeks and throw my hands up in the air? Continue reading
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Try This Out
Swiss Chard Dolmades
These noble leaves are the kings of greenery in my book – tender yet hearty, and full of earthy flavor that so much more refined than spinach. Members of the beet family, the stalks vary in shade from paperwhite to golden and garnet (just as you’d see of beets in the market). While I typically love my chard sautéed simply with olive oil and garlic, or luxuriously bathed in locatelli, cream and melted shallots, the leaves are so versatile, you can work them into pretty unique formats. Continue reading
