Thursday, March 10, 2011

A Lenten lunch.

Pan-fried gnudi with garlicky turnip greens

More pan-fried gnudi, as described the other day. The gnudi were pan-fried in garlic-sage brown butter, which is why they're so flecked. After they were pan-fried, I sauteed the rest of the blanched turnip greens in the butter in the pan, along with a few cloves of garlic and some crushed red peppers. Pecorino Romano on top.

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