Tags
bacon, gnocchi, ham, parmesan, Pasta, peas, prosciutto, quickmeals
This is one of the easiest recipes and so very quick. Most of the ingredients should be in your pantry so you do not even have to rush out in times of lockdown to try and source unusual ingredients. You can make your own gnocchi of course or buy a good quality store version, your choice. Add prosciutto or parma ham or even bacon if that is all you have, a few frozen peas and a sprinkle of parmesan et voila! dinner is ready. Feel free to add a splash or two of thick cream if you wish but if you are trying to watch calories, then leave it out and the dish will be just as delicious.
Serves 4
Ingredients:
Prosciutto 4 slices
Gnocchi 400g / 1 pound
Olive oil 1 to 2 tablespoons
Peas, defrosted 200g / 7oz
Parmesan, freshly grated, 55g / 2oz
Salt and freshly ground black pepper
Method:
Heat the olive oil in a large sauté pan
Add the prosciutto slices and fry until crisp, turning occasionally
Drain on kitchen paper, then break into shards and set aside
Add the gnocchi to the pan and fry for about 5 minutes until lightly golden on all sides
Add the peas, half the parmesan and a splash of water to the pan and warm through, stirring, until the sauce forms an emulsion
Add the cream, if using, and stir to coat well
Sprinkle over the remaining parmesan and the prosciutto shards
Season with salt and black pepper and serve immediately
Bon Appétit!
No other dish shows off the richly varied charcuterie of Alsace quite like choucroute (the key difference between choucroute and sauerkraut is that choucroute is always cooked in wine). This recipe was adapted from one of eight different varieties served at Maisons Kammerzell, a legendary choucroute institution in Strasbourg. This typical Alsatian preparation, now considered a national specialty, has been around for centuries. It existed in the 1500s but then was often accompanied by fried herring, snails and other unusual items. Choucroute Garnie commonly features pork in all its glory. In this recipe I have used ham hocks (pork knuckle), smoked ham, slab bacon, pork breast as well as several kinds of sausages, Montbéliard, Strasbourg sausages and frankfurters. These are the three kinds used in the traditional recipe. Feel free to use kielbasa, bratwurst, any good assortment of pork sausages if you cannot find the ones I used. Like cassoulet, pot au feu, and so many other examples of France’s regional cuisine, its origin is in a traditional, inexpensive dish, but fancy versions (such as choucroute royale, made with champagne instead of wine), and expensive ingredients (such as Foie gras and wild game) are now found in restaurants all over the country.
Serves 8
This recipe originates from Nord-Pas-de-Calais, a region in northern France. It is well-known for its potatoes, leeks, chicory and beer. Mussels are a speciality as is its famous Maroilles cheese. Traditional recipes often involve long, slow cooked dishes and stews, hearty fare. This is a great rustic French dish, perfect as a main course but also can be a starter or even a side dish. You can use cheeses such as Comté, Gruyère, Emmental or a combination.
Maison Travers 