1. Sautee corn kernels and garlic in olive oil for 3-5 minutes 2. Add tomatoes and a tablespoon of salt 3. Once tomatoes have melted into the sauce and thickened, transfer contents of the pan to a blender 4. Puree sauce until smooth or to your desired consistency 5. Set up cold smoker and feed tube into the top of the blender so it is above the sauce. 6. Turn blender on low, light the wood chips and turn on smoker. Smoke sauce for 2-3 minutes or more, or until your wood chips have burned through 7. Season to taste
GNOCCHI SARDI
The gnocchi dough recipe in this video was adapted from Gluten-Free Flour Power by Aki Kamozawa and H. Alexander Talbot.
1. Cook gnocchi in salted, boiling water for 3-4 minutes 2. While gnocchi is cooking, heat sauce in a sautee pan 3. Transfer gnocchi into the sauce and cook another 4-5 minutes. The gnocchi should be smooth inside and not at all grainy, but still retain a bouncy bite. 4. Transfer to a dish and garnish with chopped zucchini blossoms and fennel fronds, finishing the dish with good olive oil
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RECIPE
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SMOKED CORN & TOMATO SAUCE
-2 Tomatoes, chopped
-1 Ear of corn, kernels removed
-2 Garlic cloves
-1 tbsp Oregano, dried
-Mesquite wood chips for smoke
1. Sautee corn kernels and garlic in olive oil for 3-5 minutes
2. Add tomatoes and a tablespoon of salt
3. Once tomatoes have melted into the sauce and thickened, transfer contents of the pan to a blender
4. Puree sauce until smooth or to your desired consistency
5. Set up cold smoker and feed tube into the top of the blender so it is above the sauce.
6. Turn blender on low, light the wood chips and turn on smoker. Smoke sauce for 2-3 minutes or more, or until your wood chips have burned through
7. Season to taste
GNOCCHI SARDI
The gnocchi dough recipe in this video was adapted from Gluten-Free Flour Power by Aki Kamozawa and H. Alexander Talbot.
1. Cook gnocchi in salted, boiling water for 3-4 minutes
2. While gnocchi is cooking, heat sauce in a sautee pan
3. Transfer gnocchi into the sauce and cook another 4-5 minutes. The gnocchi should be smooth inside and not at all grainy, but still retain a bouncy bite.
4. Transfer to a dish and garnish with chopped zucchini blossoms and fennel fronds, finishing the dish with good olive oil