👆🏼👆🏼👆🏼Burnt flour cavatelli, cauliflower, chard & parsnip cream. 🤭 Let’s chat a bit about this legendary @chefpaulgerard2 dish @antique_bar_bakery
First thing’s first! There’s no cream in this meaty, ‘depth’-defying vegetarian deliciousness! @chefpaulgerard2 “hates” “quotation“ “marks” on “menus.” This group of renegades, put the dry flour in the oven and Ron Popeil the stuff for hours. For those of you playing the home game — the correct answer was “set it and forget it.” They tell me it’s like making a roux with no fat. The flour transforms into a dark chocolate like dust, and makes a pasta that is so deep in flavor I think it touched my soul.
Then... then comes the sautéed garlic, shallots, a pinch of hard herbs, cauliflower, and green Swiss chard. The dish is finished with slow roasted and puréed parsnips.
Spectacularly rich and creamy with flavors reminiscent of thanksgiving and Christmas all rolled into one... it must be tried.