WFFC Presents: Cooking with Herbs
By: Erica Lermond McDonnell (The Lermond Company)
On May 10, 2016, the New Jersey Chapter of WFFC hosted their Cooking with Herbs event at EATALY in New York City. Twenty-two guests attended the interactive course at La Scuola Grand cooking classroom, attached to the fragrant and buzzing EATALY marketplace. Hosted by EATALY Chef Nicoletta Grippo, participants learned traditional Italian cooking techniques while incorporating local fresh herbs into each dish.
The tasting experience consisted of 4 courses, each paired with an accompanying wine. Chef Nicoletta Grippo started the evening by introducing a Caprese Primaverile, which was a modern twist on the tradition caprese. Instead of sliced tomatoes and basil, Chef Grippo accompanied the homemade, fresh, warm, mozzarella with a ramp pesto, asparagus, and grilled carrots. Following this, Chef Grippo taught the class how to make homemade gnocchi from scratch. She explained that in order to get the best consistency for light gnocchi, you want to use Idaho potatoes and remove as much moisture as possible. This can be achieved by baking the potatoes on a layer of sea salt, and ricing them while hot to release the steam. Chef Grippo accompanied the gnocchi with a fresh basil pesto, added crushed pistachios and freshly grated Parmigiano Reggiano cheese immediately before plating. For the main course, Chef Grippo prepared a simple take on Bistecca con Salsa Verde. She pan seared flank steak after brushing it with rosemary and olive oil, while simultaneously preparing a combination of fresh parsley, basil, garlic, anchovies, lemon, red wine vinegar and olive oil to create the salsa verde. Chef Grippo crushed the coarsely chopped ingredients with a mortar and pestle to release their essential oils. The steak was plated and topped with the salsa verde. To finish the evening, guests enjoyed Barrette al Rosmarino (Rosemary Shortbread Bars.)
All attendees took home an olive oil and herb dipping set, compliments of our sponsor, Berje Incorporated.