For haiku, please visit Language Gallery. Thank you!

2007-03-22

>agnolotti

Per Se restaurant Tasting of Vegetables menu course #6:

(There is no “deconstructed menu” for this quotation-mark-free dish.)

>DANCING EWE FARM’S FRESH RICOTTA AGNOLOTTI
Olive Oil Poached Sunchokes, Oregano Breadcrumbs
and Roquette Leaves with Sunchoke Cream

Agnolotti according to Larousse Gastronomique:

"A variety of ravioli in which the pasta is cut into small round pieces. These are filled with a stuffing, usually of chopped meat and vegetables, and the agnolotti are folded in half like small turnovers. They are particularly popular in Piedmont, where they are either poached in stock and served with melted butter and grated cheese or browned with cheese and breadcrumbs.”

As you can see in the picture, the rocket leaves were wilted. I am not sure if this was intentional – who would mar perky fresh rocket, a.k.a. arugula? In any case, the rich-tasting - but not fatty - agnolotti tasted wonderful.

No comments:

Post a Comment