Weighing in at more than three pounds, I am a savory champion in my family-style pasta division. My anatomy is simply potato, flour, eggs and olive oil – ingredients you would find in many of my pasta challengers. However, unlike them, I need to train hard to get into my best shape to become a lightweight in texture and heavyweight in taste, all while delicately diffusing on the tongue. I have built my inner potato core to maintain a robust frame, and am suited up in three captivating sauce variations when I take my place on center plate.
To my left-hand-side you will find me well coated in vivid green pesto – a spectacular fusion of ever-so-fresh basil, pine nuts and extra virgin olive oil. Here, I give a powerful punch of basil flakes to deliberately entertain your tongue. Just relish a few of me, because it's time to sink your teeth into round two on my plate. This time I am blushing in San Marzano plum tomatoes, cut with butter to soften me up, and finished off with basil and Parmesan Reggiano. Sweet, creamy and tangy, some begin to devour me and can't make it past my winning tomato sauce. But you must bring your fork into the final round to reap the benefits of my thick and salty pink bits of imported prosciutto di parma, tossed graciously in decedent butter to form a unique and full-flavored sauce that creates a cheering section in your mouth. Not sure which of my sauce variations takes your title? No problem, that's why I proudly display my trio of choices. A victory to your palette, indeed.
What my audience says: I've died and gone to gnocchi heaven.
Who am I? The Gnocchi Trio
This Gnocchi Trio is made up of Gnocchi alla Mamma, Gnocchi Pesto and Gnocchi Con Prosciutto di Parma and is a winner at Henry B's for $52. For more information visit www.henrybs.com.
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