"Great idea this looks delicious! If you're not having 6 folks over, pre-formed, un-cooked gnocchi freezes really well and can be thrown into boiling water or hot oil (so good fried) while still frozen for a quick meal."
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Samantha Gorelick commented on frankie kimm's blog post Ramp and ricotta gnocchi with caramelized ramp bulbs
frankie kimm posted a blog post
Ramp and ricotta gnocchi with caramelized ramp bulbs
This is a big recipe. I’d say it serves 6 people. If you’re taking the time to hand make such a special dish, then why not make a lot of it and have some friends over? (To see the full instructional photo album of how to make this dish, go to: …See More
Krystal Stone liked frankie kimm's blog post Rustic Ramp and Potato Pie
Colleen Parker commented on frankie kimm's blog post Rustic Ramp and Potato Pie
"LOVE. Made this for lunch today and it was a hit - and that was without the bacon!
Thanks for a great recipe!"
Krystal Stone commented on frankie kimm's blog post Rustic Ramp and Potato Pie
"Leaf lard? I've never heard of it, I'm gonna have to research it. Exciting."
Julia Sforza commented on frankie kimm's blog post Rustic Ramp and Potato Pie
"Gorgeous! I want that!"
frankie kimm posted a blog post
Rustic Ramp and Potato Pie
I recently rendered leaf lard for the first time; its reputation as the best fat for making pastry crust intrigued me. I wanted to use the lard, its crispy by-product, and the Hudson Valley’s seasonal ramp crop in a single dish. So here it is - a potato ramp pork cracklin pie with a leaf lard pastry! (To see the…See More
Frankie kimm's Blog
Ramp and ricotta gnocchi with caramelized ramp bulbs
Posted on May 6, 2011 at 12:30pm 1 Comment 0 Likes
This is a big recipe. I’d say it serves 6 people. If you’re taking the time to hand make such a special dish, then why not make a lot of it and have some friends over?
(To see the full instructional photo album of how to make this dish, go to: …
Continue Rustic Ramp and Potato Pie
Posted on April 27, 2011 at 10:03am 4 Comments 1 Like
I recently rendered leaf lard for the first time; its reputation as the best fat for making pastry crust intrigued me. I wanted to use the lard, its crispy by-product, and the Hudson Valley’s seasonal ramp crop…
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- At 8:44am on April 25, 2011,
Marcus Guiliano said… - Welcome to the Hudson Valley Food Network. This is a great site for food in our historic valley. Here is a short video about me: http://www.viddler.com/explore/Healthychef/videos/74/. I would love to hear about you.
Chef Marcus Guiliano
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