Garlic Chive Canederli
Vegetable Broth, Yangnyeom Sauce, Pickled Onion, Radish, and Jalapeño
Chef Kelly Jeun of Frasca Food & Wine | Boulder, CO
INGREDIENTS:
Garlic Chive Canederli:
2 cups day old bread, such as white country loaf, whole wheat, or seeded, crusts removed
1 cup oat milk
½ cup garlic chives, sliced thin
1 egg, beaten
1 lemon, zested
1 tablespoon Yondu vegetable umami
⅛ teaspoon ground black pepper
Vegetable Broth:
8 cups cold water
1 medium onion, cut in large chunks
1 medium carrot, cut in large chunks
1 cup cabbage, cut in large chunks
½ cup button mushrooms, sliced ¼” thick
2 dried shiitake mushrooms
2 scallions, whole
5 ginger slices, sliced ¼” thick
5 cloves garlic, crushed
1 piece kombu, 4”x4”
2 teaspoons Yondu vegetable umami
Salt, to taste
Yangnyeom Sauce:
1 tablespoon Yondu
1 tablespoon strattu, Sicilian sun dried tomato paste
½ teaspoon agave
1 teaspoon extra virgin olive oil
1 teaspoon Aleppo pepper
1 teaspoon sesame seeds
1 teaspoon minced garlic
2 scallions, finely chopped
Pickles:
1 onion, medium dice
1 jalapeno, sliced ¼’ thick
1 watermelon radish, medium dice
¾ cup water
⅓ cup rice wine vinegar
⅓ cup sugar
1 tablespoon Yondu vegetable umami
To Assemble and Serve:
1 medium zucchini, julienned
2 scallions, finely chopped
METHOD:
For the Garlic Chive Canederli:
Tear bread into bite size pieces. Add bread to a bowl, then add oat milk and soak for 20 minutes. Afterwards, squeeze out excess milk and place in a medium bowl. Add garlic chives, beaten egg, lemon zest, and season with Yondu and pepper. Steam mixture for 15 minutes until firmed up, then place in the refrigerator to chill. Once chilled, use a small ice cream scoop to form balls and place on a tray.
For the Vegetable Broth:
In a large pot, add all ingredients except Yondu and salt; cover and bring to a boil. As soon as it starts to boil, remove kombu; cover, reduce heat to medium low and simmer for 30 minutes. Strain the stock through a chinois. Season with Yondu and salt.
For the Yangnyeom Sauce:
Mix all ingredients together and set aside.
For the Pickles:
Bring water, vinegar, sugar and Yondu up to a boil to dissolve sugar. Pour over vegetables and let cool. Store in the refrigerator.
To Assemble and Serve:
In a medium pot, bring Vegetable Broth to a simmer. Add zucchini and simmer for 3 minutes. Then gently place Garlic Chive Canederli into the simmering broth and let poach for 3 minutes. Turn off heat and garnish with chopped scallions. Serve in a bowl alongside Yangnyeom Sauce, which can be used sparingly to flavor the broth. Serve with the Pickles.
Pig's Head Bolognese, San Marzano Tomatoes, Pecorino Romano, Basil | Chef Colin Marceli of Renzo
Pecorino Romano PDO, Long Pepper, Egg, Pink Peppercorn | Chef Danielle Duran Zecca of Amiga Amore
Pecorino Romano PDO, Black Pepper, Eggplant Confit, Marinara, Chile Flake | Chef Peter Klein of Holiday
Crushed Tomatoes, Garlic, Guanciale, Pecorino Romano PDO | Chef Gerald Addison of Grazie Nonna
Scallop Skirts, Semolina Gnocchi, Lemon, Chives, Parmesan | Chef Brian Gianpoalo of Moëca
Marinated Shrimp, Roasted Garlic, Lemon Butter, Olio Verde, Parsley, Breadcrumbs | Chef Zack Hanrahan of SRV
Mustard Greens, Spicy Tomato Sauce, Parmesan, Basil | Chef Darrell Boles of Little Donkey
Chicken Thigh, Red Curry, Coconut Milk, Fish Sauce, Chile Oil, Cilantro | Chef Song Authaiphan of Merai
Asiago PDO, Duck Egg Yolks, Hazelnut Salsa Macha, Epazote Oil | Chef Danielle Duran-Zecca of Amiga Amore
Ricotta, Béchamel, Prosciutto Cotto, Parmesan Sauce, Grated Parmesan | Chef Ed Crochet of Fiore
Chicken Mousseline, Escargot, Hazelnut Velouté, White Wine, Garlic Butter, Fermented Lime, Escargot Caviar | Chef Nicholas Bazik of Provenance
Mushroom Sugo, Pecorino Romano, Parmigiano Reggiano, Aged Balsamic Vinegar | Chef Emily Chellew of Cry Baby Pasta
Koginut Squash, Ashbrook Cheese Sauce, Parmigiano Reggiano | Chef Elizabeth Grothe of Couch Cafe
Kennebec Potatoes, Pecorino Romano PDO, Black Truffle Fonduta, Mint | Chef Ricardo Heredia of Cohn Restaurant Group
Almond Pesto, Summer Squash, Heirloom Tomato, Vecchio | Chef Joseph Martinez of Tributary at the Marriott San Antonio
Crème Fraîche, Arugula, Lemon, Parmigiano Reggiano | Chef Tracy Malachek-Ezekiel of Birdie’s
Roasted Butternut Squash, Fried Sage, Whipped Ricotta, Mozzarella, Polenta Crumble | Chef Fiore Tedesco of L’Oca d’Oro
Beef, Pork, San Marzano Tomatoes, Parsley, Parmesan | Chef Tracy Malechek-Ezekiel of Birdie’s
Curried Corn, Pickled Mushroom, Duck Fat Breadcrumbs, Radish, Pecorino Romano PDO | Chef Tevon Johnson of Roots Southern Table
Mushroom Broth, Braised Mushrooms, Pecorino Romano PDO, Olive Oil | Chef Matthew Schaler of Birdie G’s
Pecan Butter, Pecorino Romano PDO, Brown Butter, Black Pepper Honey | Chef David Uygur of Lucia
Trumpet Mushrooms, Truffle, Pecorino Romano, Chives | Chef Danny Grant of Maple & Ash
Pumpkin Crema, Pecorino Romano PDO Foam, Pepitas, Crispy Sage | Chef Daniel Ganem of Fiola
Tomato Sauce, Egg Sauce, Black Pepper, Crispy Prosciutto, Pecorino Romano PDO | Chef Giorgio Rapicavoli of Luca Osteria
Rosemary Butter Sauce, Pecorino Romano PDO Fonduta, Toasted Almonds | Chef Tony Susi of Bar Enza