Don’t be fooled by the fancy name. These are your standard ricotta-spinach gnocchi, only made with wild cow parsnip greens, and the carrot consomme is fiendishly easy to make. A knockout dish that’s pure simplicity.
Pasta, Risotto, Gnocchi
This might be the prettiest – and best-tasting – dish I’ve made this spring. You can really taste the ramps in the pasta, and the morels, cooked simply with ramps, butter and a little stock, compliment the pasta like sunshine on a pretty girl’s eyes.
Beyond the fact that stinging nettles are a superfood, they are just so damn pretty! Blanched, they lose their sting, and take on a lurid emerald. That green makes an exciting pasta — and a great ravioli filling. Yep, this is a double dose of nettle goodness.
If there is one episode of Anthony Bourdain’s “No Reservations” that sticks with me, it is his trip to Venice. In that episode he has risotto di go, an ethereal dish that hinges on a magical fish broth. I’ve remade this risotto here with striped bass. It will transport you.
Cappelletti, a variant on the well-known tortellini of Bologna, are normally served in a clear broth. My cappelletti are vegetarian, filled with ricotta and spices, but you could use meat, too. The soup is a rich, clear duck broth; almost a consomme. Simple yet, elegant.
Taking a break from what has become the Summer of Salmon, this is my go-to summertime pasta sauce recipe. A mix of fresh or preserved tomatoes, lots of fresh fennel and a little bit of anise-flavored liqueur brighten up this sauce for warm days.
I make a lot of risotto, but I love mushroom risotto most of all. This is what I do when life gives me a basket of pretty fresh morels, and life’s been good to me this season.
I first ate this astonishing spaghetti sauce in Massachusetts; my brother-in-law made it with lobster. This is my West Coast version, done with crab.