Category Archives: History

Talking Gnocchi with Katie Caldesi

We had the exclusive opportunity to spend a morning drinking coffee with Katie Caldesi at Caffe Caldesi.  It’s always good to have somebody cook for you but Katie’s history is a touch more impressive than ours. She’s been shortlisted for the Andres Simon Award and the Guild Food Writers Cookery Book of the Year award after having launched her own Italian cookery book, as well as owning the only Italian cookery school in Central London and the highly regarded bar/restaurant Caffe Caldesi.

 

She admitted that she had never heard of the Gnocchi night traditi0n. But wasn’t surprised by the idea. ‘There’s a huge Italian footprint on Argentian food’ she commented.   After a bit of research later that afternoon, she even emailed us and offered to host a Gnocchi night so watch this space closely….

 

We discussed a few recipes; Roman Gnocchi – made from semolina wheat and Gnocchi Nudi (yes…naked Gnocchi but it’s mixed with spinach and ricotta). We ended up popping backstage at a cookery class to taste some of them and it was exquisite.  Both recipes can be found in Katie’s cookbook. We strongly urge you to check them out.  Easy to make and a fantastic treat.

 

We agreed that if we wanted to bring Gnocchi night to the UK than it’d be more than just recipes. The Italian dining experience is really about the experience; everything from the wine, table setting and the people that you invite.   Something that we’ll hopefully be looking at in future blog posts.

 

So hopefully, we’ll be able to have a bit of a reciepe up here  later in the year…  Watch this space closely and we’ll keep you informed.

 

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Fancy a glass of British wine?

Around the Mediterranean Sea, people enjoy their Rosé chilled. It usually accompanies a warm night and a cool meal. Think fish, think Gnocchi and fish!

Rosé is produced in  Southern Europe, as in France, Italy and Spain. What was my surprise this morning, when I discovered that the pink  wine was also produced not far from London.

Apparently, the Surrey hillsides can claim  to producing the best Rosé in the world. Indeed, the Chalk Ridge Rose 2010, from the denbies estate, won the International Wine Challenge. In the world’s  most influential competition, the UK wine bet 360 challengers from 21 countries. I’m very impressed, indeed!

Adding to the medal attributed to the UK,  another was earned by a vineyard located in Kent. At Chapel Down they are proud to produce excellent englishwine, and the IWC Gold award congratulated their achievements. Did you know that its Sparkling Rose Vintage Reserve Brut was served  at the Royal wedding?

So, with your gnocchi this summer, will you not fancy a glass of British Rosé?

I know I will!

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Gnocchi – There is more to it!

Although we all know about the potato based consistency of gnocchi, you may be surprised as to know that there is more to it.

Indeed, there are 3 different kinds!

Here is Chef Loic Malfait telling you more about it…

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Filed under History, Italy, Le Cordon Bleu, Tradition

Gnocchi Al Pomodoro

At Lawson Dodd, we love Italy and we love Gnocchi. I just came back from an Easter trip in Rome and I utterly enjoyed the food. I brought back some recipes straight from la mamma Italia to share with you.

Gnocchi al Pomodoro is the simplest thing ever. The sauce is easy to make and  tastes great. What else?

For the Pomodoro sauce, you need:  Passata (tomato puree), onions, olive oil, basil, salt & pepper.

1. Put the onions in a frying pan with the olive oil. After about 5 minutes, add the passata and basil leaves. It already starts smelling heavenly good. Add a little salt and pepper, and cook on a low heat for about 10 minutes. When you are done, the sauce should be nice and thick.

2. Slice little bits of mozzarella cheese, it will come in handy at the very end.

2. Cook the gnocchi in a large pan of boiling salted water, for about 2-3 minutes, until they rise to the surface.

3. Put the cooked gnocchi in a dish and cover it with the tomato sauce. Add the mozzarella cheese and serve straight away. A dish is always best when hot!

Tip: You can add a little  grated Parmesan cheese on top. Makes all the effort even more worth it.

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Filed under Gnocchi, History, Italy, Quick & easy cooking, Recipes, Sauces