|
For the Spinach Gnudi
- 2½ pounds spinach, stems removed and cleaned
- 1 egg
- 1/2 cup all purpose flour, plus more for dusting
- 1/2 cup grated Parmigano Reggiano cheese
- 1/2 cup plain dried bread crumbs
- 1/4 teaspoon freshly grated nutmeg
For the Coal-Roasted Eggplant Fonduta
- 1 large eggplant
- 1 tablespoon Tahini (Middle Eastern sesame paste)
- 1 teaspoon kosher salt
- 3/4 cup heavy cream, warm
- 1/2 clove garlic
- 1 teaspoon lemon juice
To assemble the dish
- About 40 of the Spinach Gnudi
- 3 tablespoons unsalted butter
- 1/2 cup almonds, sliced
- Salt to taste
- 1 cup of the warm eggplant fonduta
|
Chef Alon Shaya
|
