Your Life A to Z Recipe: Tuesday, February 17th, 2015:Crab & Pea Tendril Gnocchi With Collatura Burro Fusso by Chef Cullen Campbell

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Crab & Pea Tendril Gnocchi With Collatura Burro Fusso(Italian Butter fish sauce)

Serves 6 people
Dungeness Crab Meat-2lbs
Pea tendrils-1 1/2lbs
Spinach-1lb
Eggs-2
00 Flour-7tbs
Controne(Italian Chili)- 1/2tsp
Olive Oil for sauteing
Salt & Pepper  

Saute 1lb pea tendrils & spinach in olive oil until wilted & bright green.(season with salt & pepper)
Remove from pan & chop into small pieces.

Mix crab, chopped peatendrils/spinach, egg, controne, salt & pepper together.
Add 00 flour & mix thoroughly together.

Form crab mix into small gnocchi.
Heat olive oil in a non stick fry pan on medium heat & sear all the gnocchi until golden brown.

Saute the remaining pea tendrils in olive oil with salt & pepper.
Place pea tendrils, in bottom of a serving bowl, place crab gnocchi on top & pour butter sauce over the gnocchi & serve. Add a little fresh grated grana padano on the side if desired.

Collatura Butter Sauce

Form crab mix into
Dry white wine-1/2 cup
Shallot-1
Garlic-2 cloves
Cream-3tbs
Butter-1/2lb(cold &cubed)
Collatura- 1/2tbs(Italian fish sauce)
Salt & Pepper To Taste

Dice shallot & garlic put into a sauce pot with the white wine.
Reduce white wine until almost gone & shallots are translucent.
Add cream & reduce for 2 minutes.
Add 1/4lb cold butter at a time while whisking vigorously until melted & creamy looking.
Season with salt, pepper & collatura.
Keep in the pot in a warm spot until ready to serve.