Comments on: Ricotta Gnocchi with Guanciale, Fava beans, Peas & Chanterelles

By: peter

peter — Fri, 15 Aug 2008 13:52:00 +0000

Funny timing; just this morning I packed 4 jowls in 2 different cures: three in the traditional mix, and one with 5-spice, togarashi, ginger, and cardamom for an Asian variation. I’m lucky to have an excellent butcher.

This looks great; in 45 days I will try it.

By: cook eat FRET

cook eat FRET — Thu, 31 Jul 2008 16:49:00 +0000

i have guanciale in my freezer so i am definitely, but definitely making this soon. stay tuned because it is SO happening. yes it is. mark my words. love this one. perfection. mmmm….

By: foodhuntress79

foodhuntress79 — Wed, 30 Jul 2008 10:14:00 +0000

Immeasurable pork jowls sleeping in my walk- in freezer… no kidding! it’s haunting me in the twilight zone. haha. thanks for the great idea and i did look at batali’s recipe but now the problem is where to dry all of it.

By: Ginny

Ginny — Tue, 29 Jul 2008 23:24:00 +0000

looks amazing! I love ricotta gnocchi and the way you prepared it looks great!

By: Helen

Helen — Tue, 29 Jul 2008 09:49:00 +0000

Gorgeous. I am loving the idea of rhe ricotta gnocci and I’ve never heard of guanciale – a new ingredient to look out for. Fanstic.

By: Nicole

Nicole — Mon, 28 Jul 2008 23:09:00 +0000

This is gorgeous! And sounds so delicious. I am with Emeril on the pork fat thing so while I have never heard of this guanciale, I have no doubt I would love it!

By: Darius T. Williams

Darius T. Williams — Mon, 28 Jul 2008 03:10:00 +0000

I’ve never even heard of guanciale – but I’m gonna have to look that one up here in Chicago. That dish looked awesome. I did some gnocchi a few weeks ago with a brown butter basil reduction. But yours looks like it was awesome!

Great job!

DTW
http://www.everydaycookin.blogspot.com

By: Emiline

Emiline — Mon, 28 Jul 2008 01:05:00 +0000

They really do look light and delicious….like little pillows.

I’ve never heard of Guanciale before. It sounds amazing! Hog jowl is popular in this area, so I’ve tried that…but it’s smoked, so, I don’t know how it compares.

By: Jenny

Jenny — Sun, 27 Jul 2008 04:51:00 +0000

What a gorgeous looking dish. The little gnocchi, can those be shipped, you know I’m not tackling those puppies!

By: cakebrain

cakebrain — Sun, 27 Jul 2008 02:59:00 +0000

I simply love gnocchi but you have taken it to new heights with your guanciale pork-fat goodness. Chanterelles are such a swishy addition too…these elements make my gut swoon with desire!