Gluten-free recipes: pump­kin gnoc­chi and sprout­ing broc­col­ini & radic­chio salad

Epicure - - CONTENTS -

When head chef Fabrice Mer­galet was first tasked to come up with a gluten-free menu for The Butcher’s Wife, a cosy restau­rant in Tiong Bahru, he thought it would be a headache. It turned out to be eas­ier than he thought as the ex­per­i­ment process is sim­i­lar to other recipes he has cre­ated. One of the dif­fi­cul­ties, how­ever, for the French chef was get­ting the right gluten-free flour ra­tio for the pump­kin gnoc­chi. It took him and his team sev­eral tries be­fore they could crack the code. “Once we found the golden ra­tio, ev­ery­thing went smooth sail­ing for us,” he says.

Mer­galet chose to in­cor­po­rate pump­kin in the gluten-free gnoc­chi. “Pump­kin is a very ver­sa­tile in­gre­di­ent, it works well in both sweet and savoury dishes. By adding the or­ange squash plant to the recipe, you’ll get a smooth, creamy and del­i­cate tex­ture in one bite.”

For greens to go with the gnoc­chi pump­kin, Mer­galet shares his crowd-pleas­ing Broc­col­ini & Radic­chio Salad, ac­com­pa­nied with a creamy-salty bagna cauda and not-too-sweet com­pressed peaches. “It’s al­ways bet­ter to blanch the broc­col­ini and radic­chio in boil­ing salted wa­ter to keep the colours. Be care­ful not to over­dress the salad, this will keep it crisp and fresh,” shares Mer­galet.

For wine pair­ing rec­om­men­da­tions, Mer­galet sug­gests the Do­maine Du­pasquier from France, a red wine that goes beau­ti­fully with the salad as it’s herba­cious with a rus­tic char­ac­ter. For the pump­kin gnoc­chi, have it with Punt Road Chardon­nay from Aus­tralia. The Chardon­nay ex­udes vanil­laesque and but­tery notes with a hint of ripe white fleshed fruits.

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