Friday, August 30, 2013

SUMMER'S GONE: HOLD ON TO THAT HOLIDAY FEELING BY COOKING RICOTTA GNUDI WITH FRESH TOMATO SAUCE - FINI LES VACANCES: FAITES DURER L'ÉTÉ, EN CUISINANT DES GNUDI À LA RICOTTA ET À LA SAUCE TOMATE

Gnudi 3 7 bis
The first week of August hangs at the very top of summer, the top of the live-long year, like the highest seat of a Ferris wheel when it pauses in its turning. The weeks that come before are only a climb from balmy spring, and those that follow a drop to the chill of autumn, but the first week of August is motionless, and hot. It is curiously silent, too, with blank white dawns and glaring noons, and sunsets smeared with too much color.
- Natalie Babbitt "Tuck Everlasting"

No summer in the winter time
Will keep you warm like a funeral pyre
And nothing like an august night
Drenched in your loving
- Danzig "Dirty Black Summer"
Sticky, static, sultry and stuffy August, oh how I loathe thee! Without respite, your hellish waves of scroching heat wash over us like tsunamis of blistering air. From morning to evening, we suffocate and are drenched in sweat. There is no escape fom this sweltering nightmare and the only thing we can do is accept our fate and curse the heavens above for giving us an unsavory foretaste of the purgatory.

Nonetheless, despite this month's unpleasant promiscuity, a part of me loves this barren, yet exquisite time of the year. Actually, there's something desperately romantic, majestically melancholic, deeply nostalgic and profoundly dramatic about August as it marks summer's last breath and announces the arrival of a new season I intensely cherish.

This is the last stretch before the great god of autumn makes his gloriously thunderous entry in a whirlwind of rusty leaves and fiery hues, thus casting a funereal spell of golden death and marvelous decay wherever he goes.

Thankfully, the torture doesn't last long and once we enter the third part of August, the weather becomes more friendly and imperceptible, yet unmissable signs of fall can be detected everywhere: the mornings get crispier and dawn mist repossesses the land, the sky turns a sharper shade of blue, sunsets are much more crimson than they were a fortnight ago, swallows are ready to leave while flocks of crows noisily reclaim their realm, trees begin to turn colors and mushroom as well as game hunting takes off on a shy note.

Some days in late August at home are like this, the air thin and eager like this, with something in it sad and nostalgic and familiar...
 - William Faulkner "The Sound and the Fury"


The fitful breeze sweeps down the winding lane
With gold and crimson leaves before it flying;
Its gusty laughter has no sound of pain,
But in the lulls it sinks to gentle sighing,
And mourns the Summer’s early broken spell, -
“Farewell, sweet Summer,
Rosy, blooming Summer,
Sweet, farewell!”...
- George Arnold
Of course, for most people, August represents the mournful end of the holidays and the abrupt comeback to reality. Not only does the weather tend to turn grey and cold, and people's tans start to fade, but their spirits and gleefulness too.

Ephemeral traveller, wave fairwell to purposeless fun, butterfly-esque frivolity, childish innocence, futile daydreaming, sunny smiles, gorgeous aimlessness and heathenly decadence for those things belong to the past; from now on, gruesome seriosity, tiresome monotony and mortiferous ennui is all you'll know!

Once the kids go back to school and vacationers metamorphose themselves into operative citizens, obedient robots, fast paced, busy and über-humorless workers again, life returns to "normal" and cheerful face expressions are replaced by crispated scowls, general irritation is once more at it's peak and everybody's rebounding with their boring old routine.

All we have left are our memories. We hang on dearly to those remnants of happier moments, because they help us go through all the gloom and long hauls that await us. They are our very own bubble of oxygen when we so desperately need to breathe and our light in the dark when we loose sight of hope...

Gnudi 6 6 bis
Life is a combination of magic and pasta. 
- Federico Fellini
So, in order to prolong that exhilarating feeling of joy and well-being, I've decided to blog about a traditional Tuscan speciality which is reminiscent of the hotter and leisurely days: "Ricotta Gnudi With Fresh Tomato Sauce".

Gnudi, pronounced "nood-ee" with a silent "g", derives from the dialect of Tuscany. The word "gnudo" (singular form) means "naked" in English. This name refers to simple dumplings that are similar to gnocchi (contrarily to the latter, they contain no potato as this ingredient is replaced by ricotta) and are basically rustic cheese ravioli without the pasta wrapper.

Gnocchi del Casentino (or strangolapreti, strozzapreti, ravioli nudi - other ways of designating this product) might not look pretty or extremely inviting, but their deceptive appearance should not stop you from trying them. Refusing to sample this humble, yet famous fare would be a blasphemy for gnudi are overwhelmingly heavenly and quite addictive. As a matter of fact, once you've tasted those little culinary gems, you won't be able to live without them anymore (it has become a classic at my place).

Made with the ripest of seasonal tomatoes, fragrant olive oil, fresh pink garlic, aromatic lemon zest and Parmesan that exude the south, this comforting and delectable dish brings a ray of Mediterranean sunshine to the table and uplifts your mood within seconds. There's no better cure for post-vacation blues!

Gnudi 4 6 bis
Ricotta Gnudi With Fresh Tomato Sauce
Recipe adapted from Bon Appetit magazine.

Serves 2.

Ingredients For The "Fresh Tomato Sauce": 

6 Ripe tomatoes, deseeded and chopped finely
60ml (1/4 Cup) Olive oil
4 Garlic cloves (I used fresh pink garlic), chopped
1 Tsp Tomato paste
1 Tsp Castor sugar
Fine sea salt, to taste
Ingredients For The "Gnudi":
250g (8.8oz - 1 cup + 1 Tbs) Ricotta
1 Large egg, beaten to blend
1/4 Tsp Freshly ground black pepper
The zest of 1 organic lemon
45g (
~ 1/4 Cup + 1 Tbs) finely grated Parmesan (or Grana Padano), plus more
1/4  Tsp Fine sea salt

47g (1/4 Cup + 1 Tbs) All-purpose flour, plus more
Fresh basil, to taste

Method For The "Fresh Tomato Sauce:
1. Heat the oil in a medium saucepan, over medium heat. Add the garlic and cook, stirring often, until it is crispy and pale brown, about 2 minutes.
2. Add the chopped tomatoes, tomato paste and sugar, then season with a little salt.
3. Bring to a boil, reduce the heat and simmer gently until the sauce is slightly thick and the tomatoes have disintegrated, about 20 minutes.
4. Taste and adjust the seasoning.

Gnudi 5 5 bis
Method For The "Gnudi": 
5. In a large bowl, mix the ricotta, egg, pepper, zest, Parmesan and salt until well combined. 6. Add the flour. Stir until just combined and the mixture forms a ball (it will be soft and moist with some bits of ricotta remaining; add more flour by the tablespoonful if it feels too wet).
7. Dust a baking sheet generously with flour.

8. Using 2 large soup spoons, shape the dough into quenelles (football shapes). Place them on the baking sheet and dust with more flour (you should have 16).
9. Cook the gnudi in a large pot of boiling salted water, stirring occasionally, until cooked through and tender, 5-6 minutes (the gnudi will quickly float to surface - continue cooking or the gnudi will be gummy in the center).
10. Using a slotted spoon, divide the gnudi among the plates/bowls. Top with the tomato sauce and more Parmesan, plus a little chopped basil.


Remarks:
If you have no fresh tomatoes, then you can use 1 (28 0z) can chopped tomatoes.
You can even replace the tomato sauce with "Sage Brown Butter Sauce".
The sauce can be made 3 days ahead (cover and chill) or frozen for up to 3 months.
For more flavor, I fried my gnudi in a little butter just before plating them.

Serving suggestions:
Serve this dish together with a green salad and some minerally rosé or northern Italian white.

Gnudi 7 14 bis
Gnudi À La Ricotta Et À La Sauce Tomate
Recette adaptée du magazine Bon Appetit. 

Pour 2 personnes. 

Ingrédients Pour La "Sauce Tomate": 
6 Tomates mûres, épépinées et hachées finement 
60ml d'Huile d'olive
4 Gousses d'ail (j'ai utilisé de l'ail frais rose), hachées 
1 CC de Concentré de tomate
1 CC De sucre semoule/cristallisé fin
Sel de mer fin, selon goût 
Ingrédients Pour Les "Gnudi": 
250g de Ricotta fraîche
1 Gros œuf, battu
1/4 de CC de Poivre noir, fraîchement moulu 
Le zeste d'un citron bio 
45g de Parmesan (ou de Grana Padano), râpé finement 
1/4 de CC de Sel de mer fin
47g de Farine blanche
Baslic frais, haché

Méthode Pour La "Sauce Tomate":
1. À feu moyen, chauffer l'huile dans une casserole moyenne. Ajouter l'ail et le faire rôtir pendant environ 2 minutes, tout en remuant régulièrement, jusqu'à ce qu'il soit croustillant et bien doré (brun pâle).
2. Ajouter les tomates hachées, le concentré de tomate et le sucre, puis assaisonner avec un peu de sel. 
3. Porter à ébullition, puis réduire le feu et laisser mijoter doucement pendant environ 20 minutes, jusqu'à ce que la sauce soit onctueuse
4. Goûter et rectifier l'assaisonement.

Gnudi 1 8 bis
Méthode Pour Les "Gnudi": 
5. Mélanger la ricotta, l'œuf, le poivre, le zeste de citron, le parmesan et le sel dans un grand bol et bien mélanger. 
6. Ajouter la farine. Mélanger jusqu'à obtention d'une consistance homogène et molle (ajouter un peu de farine - 1 CS à la fois - si le mélange est trop humide). 
7. Saupoudrez une plaque à pâtisserie généreusement avec de la farine. 
8. À l'aide de 2 grosses cuillères à soupe, former des quenelles. Les placer sur la plaque et les saupoudrer avec un peu de farine supplémentaire (vous devriez en obtenir 16). 
9. Cuire les gnudi dans une grande casserole d'eau bouillante salée pendant 5-6 minutes, en remuant occasionnellement, jusqu'à cuisson complète (les gnudi vont rapidement flotter à la surface - poursuivre la cuisson afin qu'ils soient parfaitement cuits et tendres).
10. À l'aide d'une écumoire sortir les gnudi de l'eau et les répartir dans les assiettes, puis ajouter la sauce tomate et saupoudrer avec un peu parmesan râpé ainsi qu'avec du basilic haché. 

Remarques:
Si vous n'avez pas de tomates fraîches à disposition, alors vous pouvez utiliser 1 boîte de tomates hachées.
Vous pouvez même remplacer la sauce tomate avec du "Beurre Noisette À La Sauge". 
La sauce tomate peut être fabriquée 3 jours à l'avance et conservée au frigo ou congelée (3 mois max.). 
Pour plus de saveur, j'ai légèrement frit mes gnudi dans un peu de beurre - juste avant de les servir.

Suggestion d'accompagnement: 
Servir ce plat avec une salade verte et une bonne bouteille de vin blanc minéral ou rosé pas trop doux (tous deux italiens, de préférence).

Gnudi 2 6 bis
Ricotta Gnudi with Pomodoro Sauce
Adapted from Bon Appetit magazine
ingredients
16 ounces ricotta (about 2 cups)
1 large egg, beaten to blend
1 large egg yolk, beaten to blend
1/2 teaspoon freshly ground black pepper
1/2 cup finely grated Parmesan or Grana Padano plus more
1/2 teaspoon kosher salt plus more
1/2 cup all-purpose flour plus more
3 cups homemade Pomodoro Sauce or tomato sauce
Preparation
Mix ricotta, egg, egg yolk, pepper, 1/2 cup Parmesan, and 1/2 teaspoons salt in a large bowl until well combined. Add 1/2 cup flour; stir just until combined and mixture forms a ball (mixture will be soft and moist with some bits of ricotta remaining; add more flour by the tablespoonful if it feels wet).
Dust a rimmed baking sheet generously with flour. Using 2 large soup spoons, shape heaping tablespoonfuls of dough into football shapes; place on baking sheet and dust with more flour (you should have 30).
Cook gnudi in a large pot of boiling salted water, stirring occasionally, until cooked through and tender, 5-6 minutes (gnudi will quickly float to surface; continue cooking or gnudi will be gummy in the center).
Using a slotted spoon, divide gnudi among bowls. Top with Quick Pomodoro Sauce and more Parmesan.
- See more at: http://www.celinescuisine.com/italian-food/ricotta-gnudi-with-pomodoro-sauce/#sthash.SyxX18a9.dpuf
Ricotta Gnudi with Pomodoro Sauce
Adapted from Bon Appetit magazine
ingredients
16 ounces ricotta (about 2 cups)
1 large egg, beaten to blend
1 large egg yolk, beaten to blend
1/2 teaspoon freshly ground black pepper
1/2 cup finely grated Parmesan or Grana Padano plus more
1/2 teaspoon kosher salt plus more
1/2 cup all-purpose flour plus more
3 cups homemade Pomodoro Sauce or tomato sauce
Preparation
Mix ricotta, egg, egg yolk, pepper, 1/2 cup Parmesan, and 1/2 teaspoons salt in a large bowl until well combined. Add 1/2 cup flour; stir just until combined and mixture forms a ball (mixture will be soft and moist with some bits of ricotta remaining; add more flour by the tablespoonful if it feels wet).
Dust a rimmed baking sheet generously with flour. Using 2 large soup spoons, shape heaping tablespoonfuls of dough into football shapes; place on baking sheet and dust with more flour (you should have 30).
Cook gnudi in a large pot of boiling salted water, stirring occasionally, until cooked through and tender, 5-6 minutes (gnudi will quickly float to surface; continue cooking or gnudi will be gummy in the center).
Using a slotted spoon, divide gnudi among bowls. Top with Quick Pomodoro Sauce and more Parmesan.
- See more at: http://www.celinescuisine.com/italian-food/ricotta-gnudi-with-pomodoro-sauce/#sthash.SyxX18a9.dpuf
Ricotta Gnudi with Pomodoro Sauce
Adapted from Bon Appetit magazine
ingredients
16 ounces ricotta (about 2 cups)
1 large egg, beaten to blend
1 large egg yolk, beaten to blend
1/2 teaspoon freshly ground black pepper
1/2 cup finely grated Parmesan or Grana Padano plus more
1/2 teaspoon kosher salt plus more
1/2 cup all-purpose flour plus more
3 cups homemade Pomodoro Sauce or tomato sauce
Preparation
Mix ricotta, egg, egg yolk, pepper, 1/2 cup Parmesan, and 1/2 teaspoons salt in a large bowl until well combined. Add 1/2 cup flour; stir just until combined and mixture forms a ball (mixture will be soft and moist with some bits of ricotta remaining; add more flour by the tablespoonful if it feels wet).
Dust a rimmed baking sheet generously with flour. Using 2 large soup spoons, shape heaping tablespoonfuls of dough into football shapes; place on baking sheet and dust with more flour (you should have 30).
Cook gnudi in a large pot of boiling salted water, stirring occasionally, until cooked through and tender, 5-6 minutes (gnudi will quickly float to surface; continue cooking or gnudi will be gummy in the center).
Using a slotted spoon, divide gnudi among bowls. Top with Quick Pomodoro Sauce and more Parmesan.
- See more at: http://www.celinescuisine.com/italian-food/ricotta-gnudi-with-pomodoro-sauce/#sthash.SyxX18a9.dpuf
Ricotta Gnudi with Pomodoro Sauce
Adapted from Bon Appetit magazine
ingredients
16 ounces ricotta (about 2 cups)
1 large egg, beaten to blend
1 large egg yolk, beaten to blend
1/2 teaspoon freshly ground black pepper
1/2 cup finely grated Parmesan or Grana Padano plus more
1/2 teaspoon kosher salt plus more
1/2 cup all-purpose flour plus more
3 cups homemade Pomodoro Sauce or tomato sauce
Preparation
Mix ricotta, egg, egg yolk, pepper, 1/2 cup Parmesan, and 1/2 teaspoons salt in a large bowl until well combined. Add 1/2 cup flour; stir just until combined and mixture forms a ball (mixture will be soft and moist with some bits of ricotta remaining; add more flour by the tablespoonful if it feels wet).
Dust a rimmed baking sheet generously with flour. Using 2 large soup spoons, shape heaping tablespoonfuls of dough into football shapes; place on baking sheet and dust with more flour (you should have 30).
Cook gnudi in a large pot of boiling salted water, stirring occasionally, until cooked through and tender, 5-6 minutes (gnudi will quickly float to surface; continue cooking or gnudi will be gummy in the center).
Using a slotted spoon, divide gnudi among bowls. Top with Quick Pomodoro Sauce and more Parmesan.
- See more at: http://www.celinescuisine.com/italian-food/ricotta-gnudi-with-pomodoro-sauce/#sthash.SyxX18a9.dpuf

72 comments:

  1. Tes photos sont simplement divines ! J'ai envie de pâtes pour le diner, normal, non ? ;-)
    Des bises gourmandes Rosa **
    Bon WE !

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  2. Never made this, but it sounds so delicious that I hardly resist it. Must make dish!

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  3. So fresh and flavourful tomato sauce, Rosa.

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  4. Lovely post Rosa. I must try this recipe when the craving for pasta hits. I just so happen to have an excess of tomatoes, so I think very soon.

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  5. Comme d'habitude, se balader sur ton blog est un vrai plaisir pour les yeux et pour l'estomac qui grogne :-) J'adore les recettes simples et rustiques comme celle-ci, merci!

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  6. Gorgeous post, Rosa!
    "The summer ands and we wonder where we are...."
    DW


    Hugs,

    Yelena

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  7. I am not ready to say goodbye to summer...not yet.

    Maybe this scrumptious ricotta will make the transition easier? :)

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  8. Great quotes. And a great, albeit simple, dish. I haven't made this in ages and ages; nor had it in a restaurant, for that matter. And now that I think about it, I don't remember the last time I've seen it on a restaurant menu. I keep threatening to, but one of these days I really am going to make my own ricotta. This would be a perfect way to use it. Really good stuff - thanks.

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  9. Fabuleux! Tu me donnes envie de cuisiner ça sur le champ!

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  10. I can't agree with you more about August. I love the way this month looks/feels but I could do without the heat and what it really does is make me long for autumn!

    Your gnudi looks like the perfect goodbye dish to this hot summer month, especially with that lovely tomato sauce!

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  11. Yes, farewell summer.. wonderful post and images..

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  12. Such a beautiful, summery pasta dish! I can practically taste it through your perfect photos, Rosa!

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  13. This looks like the perfect meal to bid farewell to summer. I would love to sit down to a bowl of this right now!

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  14. Your gnudi look delicious. I tried these for the first time on our trip to Austri last fall and they were very good. You have inspired my to try making them myself.

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  15. I love gnudi, yours look scrumptious as does that luscious sauce. A perfect summery dish!

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  16. Hi Rosa,
    What a fantastic recipe and fabulous colours!!
    I love the combination of flavours that you used and the vibrancy of your plate it is stunning!
    Cheers,
    Lia.

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  17. Preciosas imágenes Rosa ..me encanta su pasta un plato colorido fresco con salsa casera,hugs,hugs.

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  18. I'm going to go to Tuscany next November. Now I know what to ask for: Gnudi! This is the kind of main I can die for. The dish is shot in a beautiful way... beauty and taste are in harmony here. Surrounding these pics there is your writing conveyed by words that are carefully chosen. I can "feel" your love for words as much as for good food.

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  19. oh Rosa, I will love to invite myself to enjoy your dish.. look so delish..

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  20. Don't ever want it to end..both summer and your pics:)

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  21. Hi Rosa,
    This past looks divine. Also the photos are so beautiful and there is so much atmosphere; a perfect combination with your writing...

    Have a wonderful weekend!

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  22. Look amazing and delicious Rosa and love your blue plate!!!

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  23. Your gnudi in a fresh tomato sauce sound like the perfect last hurrah to summer. I am like you and much prefer the cooler months of September and October before inter sets in for good.

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  24. Such beautiful words accompanied by this great dish. I can almost taste the gnudi, your pictures are that good.

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  25. Rosa, excellent job ! thanks for having represented so well the Italian cuisine. Our cuisine is very rich in flavor and we like to be known worldwide .

    Brava :)

    greetings from Italy :)))

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  26. Thank you for the recipe! They way you have photographed this dish make it look even more inviting.

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  27. What a flavorful and fresh tomato sauce Rosa. Love the idea of August being at the top of the Ferris wheel.
    Sam

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  28. Quel beau plat bien tentant!

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  29. oh, the delicious cousin of Gnocchi. Not far away from saltimbocca ;-)
    Liebe Grüsse.

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  30. I'm absolutely fascinated - I'd never heard of this dish, and it looks like my kind of thing!

    It still feels like summer here, at least most days. I was in the US for autumn last year, which was so different to what I'm used to... I need to recapture some of the vibrant fall feeling, possibly by the obsessive baking of pumpkin pies ;)

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  31. Life is a combination of magic and pasta.
    - Federico Fellini

    Ah, yes, as I write a blog post about Italy! These are goregous and I am definitely making these gnudi, Rosa! Delicious and simple with the perfect, simple tomato topping, exactly the way we would have been served this dish in Italy. Fabulous.

    I so agree about the romance of a barren, sweltering summer yet am so anxious for autumn, my favorite season, to arrive!

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  32. A lovely summer dish, which surely I will try. I love summer and not a big fan of Autumn, as here in Greece, apart from some places in the North, we don't get the lovely fall colours of Northern Europe. Although it rained today, there's still a long period of summer ahead of us to enjoy,here in Greece.

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  33. Rosa, I love this post... your words and pictures are exquisite!

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  34. They look delicious! They look almost pan fried to me too! :)

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  35. That dish looks absolutely gorgeous! Your photos are as usual perfect.:)

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  36. Wonderful pictures of a mouthwatering dish!Happy autumn,dear!

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  37. I mourn when August passes but not here in goa. In fact right now I would be happy if the heat would stop too and if it would get tropical winter cold again. =D we are on the same weather wave for once Rosa. ;)
    This is a dish that I hadn't had in a very very long time. i am tempted to get a fork and take a bite right away!

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  38. Such pretty gnudi with that pretty, bright sauce! Great minds, indeed.

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  39. Hi Rosa, very delightful meal. Excellent photography skill!

    Have a wonderful weekend.

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  40. ah at last the sauce we were waiting for,lovely red with those fresh tomatoes in them,awesome food clicks as always :-)

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  41. Beautiful post and lovely recipe!

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  42. I do adore Gnudi! Have not made it in quite some time. A lovely post Roosa and lovely images!

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  43. Great idea ;) I should also try to do this!

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  44. rapide, simple, mais terriblement appétissant! j'adore faire ce genre de recette :)

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  45. Tes photos sont très gourmandes ! On a envie de déguster ce plat !
    Très bonne après-midi en ce lundi,
    Bisous, Doria

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  46. this sounds positively scrumptious, rosa! gorgeous plating too--it looks even better in color. :)

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  47. Beautiful pasta!!! Nothing but perfect photos Rosa!!

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  48. I love gnudi!!!! So much easier than gnocci but same great flavor! :) Gorgeous!

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  49. Lovely bright photos, Rosa, of a delicious dish. I've made gnudi and loved it. Perfect tomato sauce, too.
    Florida's September is often the hottest of the year...so we have a while before fall comes.

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  50. Beautiful photos, including the fresh tomato sauce. I love fresh tomato sauces in pasta, cous cous, etc. And of course with a glass of red wine - even better! There are so many lovely rose here in Spain!

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  51. Tes photos ne pardonnent pas. Ce ne sont pas les tomates qui manquent en ce moment. Excellente idée Rosa.

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  52. Très bonne fin d'après-midi,
    Bisous, Doria

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  53. very refreshing, I love the simplicity of tomato paired really well with the gorgeous flavour of ricotta, you are a genius!

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  54. Gorgeous photos and sumptuous recipe, Rosa. I can't seem to let go summer just yet and this recipe is one of the perfect reason for it :)

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  55. Gosh, I have never eaten this before. Rosa this looks amazing!

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  56. I am ready to embrace the cooler temps in the fall. Living in Florida there is a desperate need to take respite from the stagnant heat ....I would be glad to ring the new season in with your ricotta gundi pasta dish.

    Welcome to almost Fall.

    Velva

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  57. Beautifully done Rosa. Love using sweet, ripened tomatoes. It's funny reading how you can't wait till the heat gives way to a new season while in Melbourne, we can't wait till summer when we can shake off all the layers and swap it with shorts and flip flops lol

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  58. Gnudi is really new for me, tempting to give it a try....
    your dish is always well presented Rossa!

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  59. I don't think I need it to be summer to enjoy this dish. I'd happily eat it any time of year.

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  60. Ah ces photos de cuillerees de sauce tomate - tu es vraiment tres douee Rosa, c'est magnifique.

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  61. Love everything about this dish, including the glass of red wine in the background. :) I wish I had some Ricotta Gnudi in my house right now

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  62. Yummm!!!! I make these with cottage cheese sometimes. It's good with a sweet strawberry sauce too.

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  63. Des Gnudi...encore une découverte ! C'est toujours un plaisir de parcourir ton blog ! Bonne soirée.

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  64. I have not visited your blog for some time, simply an oversight, and so am really impressed by some of your updates and I wanted to say I simply love your recipes, your photography, your thoughtfulness in putting everything together here. Yours is a very special and unique presentation. It is obvious how much thought and care go into what you create here. Thank you!

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  65. TERRY: Thank you for your message, kind words and comment! I am ever so happy to hear that you like my work. :-D Indeed, the posts I create are quite time and energy consuming... You are welcome. Cheers.

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  66. Very vivid colours in your pictures! I love the browning of the pasta... looks super tasty!

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  67. I want to hang onto those summery recipes and nice warm weather... I have never tried gnudi before - thanks for introducing it to me and I can look for it to try at home or even restaurant. Beautiful dish - love the color of blue, red and white here...very summery!

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  68. I'd put up with fiery August all year, if I could eat this, while laying on the beach!

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  69. Great! I can use my tomatoes in our back yard which finally ripe to make this dish. Pictures are gorgeous!

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  70. Great recipe. Gnudi, never heard, reminds me of Knödel, will try the recipe myself.
    It's raining here, the first time since months happy in the middle of the night, 3 am :-)

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