Your Life A to Z Recipe: Tuesday, February 17th, 2015:Crab & Pea Tendril Gnocchi With Collatura Burro Fusso by Chef Cullen CampbellPosted: Updated:
Crab & Pea Tendril Gnocchi With Collatura Burro Fusso(Italian Butter fish sauce)
Serves 6 people
Dungeness Crab Meat-2lbs
Pea tendrils-1 1/2lbs
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
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.