Owner/Executive Chef
Petra and the Beast / Stepchild
Torn Gnocchi, Eggplant Conserva and Fluff, Pickled Summer Peppers, Parmesan
Gnocchi
- 750 g ricotta
- 3 whole eggs
- 450 g AP flour
- 20 g parmesan
- 20 g garlic oil
- 2 g coriander powder
- salt to taste
In a bowl place the ricotta, parm, coriander and eggs, whip together with your hand until fluffy. Add in the flour in 2 parts folding into the cheese mixture. Once combined, add the garlic oil. Line a bread pan or an appropriate sized pan with high walls with plastic wrap. Should be enough to fold over the top of the mixture. Pour the mix into the lined pan, fold excess wrap over. Cover pan with foil and bake in a water bath at 350 degs for 1.5 hours. The gnocchi should feel slightly firm when done, place in a cooler overnight to set. Cut 1.5 inch slices and tear into irregular shapes. Not too small, fry the pieces until golden brown.
Eggplant Conserva
- 1 medium sized Japanese eggplant
- salt to coat
- 1 pint toasted garlic oil
- 3 sprigs dill
- sliced red jalapeno
- 250 ml red wine vinegar
Peel the eggplant, cut long ways in half. Toss with salt to coat, place in a colander for at least 3 hours. Leech out the liquid. Press the eggplant between 2 sheet pans, with weights on top. Let press for about 12 hours. Large dice the eggplant and place in a jar and cover with garlic oil, red wine vinegar, cill and sliced red jalapeno. Let marinate for at least a week.
Eggplant Fluff
- 1 large Japanese eggplant (about 300g)
- .5 g Xanthan
- 30 g honey
- 1 clove garlic
- 150 ml grapeseed oil
- salt to taste
Wrap the eggplant in foil and bake for about an hour at 350 or until tender. Let cool. Scoop the meat out and place in a blender with garlic, honey, and xanthan. Puree and stream in the oil to emulsify. The mixture should be fluffy, airy and light. Place in a deli and place in a reach in until needed.
Parmesan Mousse
- 1 L cream
- 200 g parmesan
- salt to taste
Reduce the cream by a third, cut the parm into quarter size pieces. Steap the parm in reduced hot cream for about 15 minutes, puree and season with salt to taste, pour into a piping bag to set for at least 3 hours in a cooler.
Pickled Summer Peppers
- 50 g favorite summer peppers
- 250 ml water
- 250 ml white vinegar
- 1 clove garlic sliced
- 1 sprig thyme
- 5 black peppercorn
Slice peppers into lin rings. Heat everything in a small pot except peppers and thyme. Place the peppers in a jar and pour hot mixture over and let pickle for a week. After a week strain the liquid from pickles and mix with eggplant conserva to make a pickled pepper and eggplant condiment.
To compose:
Spoon a circle of the fluff on a plate, then layer the torn gnocchi, eggplant conserva and rounds of piped parmesan in a circular stack. Spoon the peppers with a bit of the oil on top. Garnish with basil leave sticking from the crevasses.
Listens to Anderson Paak, Mac Miller (soulmate), Sleep, Monolord, WIndhand
