What an exciting week! Judy Witts Francini came to Kansas City after attending the IACP convention in Denver.
Judy did a dinner for Slow Food Kansas City on Monday, then a class at Jet Pabst’s “A Thyme For Everything” in Lee’s Summit. In preparation for the class I participated in the preparation of 200 ravioli gnudi (nude ravioli) in Jasper’s kitchen. What an experience! I am usually a consumer in the dining room and to venture “behind the scenes” and be in a restaurant kitchen was a real eye-opener. Small, hot and very efficient, it is like watching a dance as the cooks and wait-staff negotiate the doors, counters, stoves and ovens to serve sit-down guests in the dining room and walk-up customers at Marco Polo. AMAZING!!!
While rolling the ravioli gnudi (see recipe) there was a simultaneous and extemporaneous interview with Judy for Jasper’s Saturday radio show. You MUST click and listen. It says everything about Judy and her life in Tuscany.
Judy did a dinner for Slow Food Kansas City on Monday, then a class at Jet Pabst’s “A Thyme For Everything” in Lee’s Summit. In preparation for the class I participated in the preparation of 200 ravioli gnudi (nude ravioli) in Jasper’s kitchen. What an experience! I am usually a consumer in the dining room and to venture “behind the scenes” and be in a restaurant kitchen was a real eye-opener. Small, hot and very efficient, it is like watching a dance as the cooks and wait-staff negotiate the doors, counters, stoves and ovens to serve sit-down guests in the dining room and walk-up customers at Marco Polo. AMAZING!!!
While rolling the ravioli gnudi (see recipe) there was a simultaneous and extemporaneous interview with Judy for Jasper’s Saturday radio show. You MUST click and listen. It says everything about Judy and her life in Tuscany.
Ravioli Gnudi
(Spinach and Ricotta Gnocchi)
- 1 pound loose spinach
- 12 ounces ricotta
- 3 eggs
- 1-1/4 cup flour
- Nutmeg
- Salt
Cook spinach in very little water. Drain and squeeze out all excess
water. Chop finely.
Place in a large mixing bowl and add ricotta,
eggs, parmesan, and flour. Blend well.
eggs, parmesan, and flour. Blend well.
Bring to boil large pot of salted water. Lower to simmer.
Season spinach mixture with salt and a generous grating of fresh nutmeg.
Form ravioli by using a spoon or using floured hands. Drop a few at a time into water. They will drop the bottom and then float to the top when done.
Let simmer 20-30 seconds. Remove with slotted spoon or ladle and place in an
oven-proof dish until ready to serve.
They are wonderful with fresh sage leaves
sauted in butter until crisp. Pour butter and sage on top of ravioli,
toss gently, and serve with parmesan cheese or tomato sauce.
Then we were off to “A Thyme For Everything” and the dinner class. It was OVER-sold. How often do you get to take a class with a resident culinary expert from Tuscany? Judy is going to host a 6 day culinary visit with her friends in Tuscany in early November and this blog will share additional information as the time approaches. But to see the details NOW , see the next blog post.
sauted in butter until crisp. Pour butter and sage on top of ravioli,
toss gently, and serve with parmesan cheese or tomato sauce.
Then we were off to “A Thyme For Everything” and the dinner class. It was OVER-sold. How often do you get to take a class with a resident culinary expert from Tuscany? Judy is going to host a 6 day culinary visit with her friends in Tuscany in early November and this blog will share additional information as the time approaches. But to see the details NOW , see the next blog post.
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