So I was rummaging through my pantry the other night and decided to have some Italian for dinner.
I boiled up some Rumo Gnocchi then seared it with my homemade compound butter (garli&parsley) along with the rendered Guanciale fat.
After it was done to my likeness, I added Parmigiano Reggiano mixed a cup of pasta water and sprinkled in some pepper.
Viola!
Whatever this is, it was hearty and delicious.
by _domingoenfuego_
5 Comments
Not just a viola, the whole contrabass!
3 good ingredients, can’t go wrong….
Nice, I would call it an austro-hungarian gricia, you took the gnocchi which you can find in northern italy cuisine with a nice touch of guanciale from Lazio/Marche and some good old Parmesan from Emilia-Romagna. Cool!
Sorry I realized now that those are rummo gnocchi, but still cool plate! I like rummo pasta!
Eddaje
Looks delicious! Great work!