Gnocchi Quotes

Daniello, you do not like the bread? Eat! ...per favore, have some pasticcio di gnocchi alla boscaiola!" "As long as you don't ask me to repeat the name," Dan replied. Luna Amato chuckled. "Charming boy." "Handsome, too," Dan said.

For the primo piatto, the chef had chosen to serve a dish he called gnocchi- small dumplings made with potato flour. It was an unusual dish as potatoes were a rarity from the New World and largely unknown. The gnocchi were simply dressed in browned butter and sage and then dusted with freshly grated Parmigiano-Reggiano. It was a plain presentation with no garnish, and it was accompanied by a white table wine of no special distinction. My mouth watered as I carried the gnocchi up to the dining room. I'd tasted one dumpling in the kitchen, and I loved the earthy flavor as well as the way it resisted when I sank my teeth in. The butter and sage coated my mouth so that the taste lasted even after I swallowed. I liked the way it felt in my stomach, solid and nourishing, and I looked forward to learning how to make it.

Chicken Francese, or lamb chops, or plump spinach gnocchi that she'd roll out by hand and drop into boiling salt water. When her brothers came home for the holidays, she'd spend days in the kitchen, preparing airy latkes and sweet and sour brisket; roast turkey with chestnut stuffing; elaborately iced layer cakes. She'd stay in the kitchen for hours, cooking dish after dish, hoping that all the food would somehow conceal their father's absence; hoping that the meals would take the taste of grief out of their mouths. "After my father died, I think cooking saved me. It was the only thing that made me happy. Everything else felt so out of control. But if I followed a recipe, if I used the right amounts of the right ingredients and did everything I was supposed to do..." She tried to explain it- how repetitive motions of peeling and chopping felt like a meditation, the comfort of knowing that flour and yeast, oil and salt, combined in the correct proportions, would always yield a loaf of bread; the way that making a shopping list could refocus her mind, and how much she enjoyed the smells of fresh rosemary, of roasting chicken or baking cookies, the velvety feel of a ball of dough at the precise moment when it reached its proper elasticity and could be put into an oiled bowl, under a clean cloth, to rise in a warm spot in the kitchen, the same step that her mother's mother's mother would have followed to make the same kind of bread. She liked to watch popovers rising to lofty heights in the oven's heat, blooming out of their tins. She liked the sound of a hearty soup or grain-thickened stew, simmering gently on a low flame, the look of a beautifully set table, with place cards and candles and fine china. All of it pleased her.

Isn’t this the weekend of Xander Eckhart’s party?” “Yes.” Jordan held her breath in a silent plea. Don’t ask if I’m bringing anyone. Don’t ask if I’m bringing anyone. “So are you bringing anyone?” Melinda asked. Foiled. Having realized there was a distinct possibility the subject would come up, Jordan had spent some time running through potential answers to this very question. She had decided that being casual was the best approach. “Oh, there’s this guy I met a few days ago, and I was thinking about asking him.” She shrugged. “Or maybe I’ll just go by myself, who knows.” Melinda put down her forkful of gnocchi, zoning in on this like a heat-seeking missile to its target. “What guy you met a few days ago? And why is this the first we’re hearing of him?” “Because I just met him a few days ago.” Corinne rubbed her hands together, eager for the details. “So? Tell us. How’d you meet him?” “What does he do?” Melinda asked. “Nice, Melinda. You’re so shallow.” Corinne turned back to Jordan. “Is he hot?” Of course, Jordan had known there would be questions. The three of them had been friends since college and still saw each other regularly despite busy schedules, and this was what they did. Before Corinne had gotten married, they talked about her now-husband, Charles. The same was true of Melinda and her soon-to-be-fiancé, Pete. So Jordan knew that she, in turn, was expected to give up the goods in similar circumstances. But she also knew that she really didn’t want to lie to her friends. With that in mind, she’d come up with a backup plan in the event the conversation went this way. Having no choice, she resorted to the strategy she had used in sticky situations ever since she was five years old, when she’d set her Western Barbie’s hair on fire while trying to give her a suntan on the family-room lamp. Blame it on Kyle. I’d like to thank the Academy . . . “Sure, I’ll tell you all about this new guy. We met the other day and he’s . . . um . . .” She paused, then ran her hands through her hair and exhaled dramatically. “Sorry. Do you mind if we talk about this later? After seeing Kyle today with the bruise on his face, I feel guilty rattling on about Xander’s party. Like I’m not taking my brother’s incarceration seriously enough.” She bit her lip, feeling guilty about the lie. So sorry, girls. But this has to stay my secret for now. Her diversion worked like a charm. Perhaps one of the few benefits of having a convicted felon of a brother known as the Twitter Terrorist was that she would never lack for non sequiturs in extracting herself from unwanted conversation. Corinne reached out and squeezed her hand. “No one has stood by Kyle’s side more than you, Jordan. But we understand. We can talk about this some other time. And try not to worry—Kyle can handle himself. He’s a big boy.” “Oh, he definitely is that,” Melinda said with a gleam in her eye. Jordan smiled. “Thanks, Corinne.” She turned to Melinda, thoroughly skeeved out. “And, eww—Kyle?” Melinda shrugged matter-of-factly. “To you, he’s your brother. But to the rest of the female population, he has a certain appeal. I’ll leave it at that.” “He used to fart in our Mr. Turtle pool and call it a ‘Jacuzzi.’ How’s that for appeal?” “Ah . . . the lifestyles of the rich and famous,” Corinne said with a grin. “And on that note, my secret fantasies about Kyle Rhodes now thoroughly destroyed, I move that we put a temporary hold on any further discussions related to the less fair of the sexes,” Melinda said. “I second that,” Jordan said, and the three women clinked their glasses in agreement

No dish in history has as many variations, colors, motifs, tastes, textures and subtleties as a dish of pasta.

FOODS KNOWN TO BE HIGH IN FODMAPS THAT SHOULD THEREFORE BE RESTRICTED* Additives (sweeteners and added fiber): fructo-oligosaccharides, high-fructose corn syrup, honey, inulin, isomalt, mannitol, maltitol, polydextrose, sorbitol, xylitol Cereal and grain foods: bran (from wheat, rye, or barley); bread (from wheat, rye, or barley); breakfast cereals, granolas, and muesli (from wheat, rye, or barley); crackers (from wheat or rye); pasta, including couscous and gnocchi (from wheat); wheat noodles (chow mein, udon, etc.) Drinks: chamomile and fennel tea, chicory-based coffee substitutes, juices made from unsuitable fruits (below) Fruits: apples, apricots, Asian pears, blackberries, boysenberries, cherries, figs, mangoes, nectarines, peaches, pears, persimmons, plums, prunes, tamarillos, watermelon, white peaches Legumes: beans (all kinds, including certain forms of soy, such as textured vegetable protein/TVP), chickpeas, lentils Milk and milk products: custard, ice cream, milk (cow’s, goat’s, and sheep’s, including whole, low-fat, skim, evaporated, and condensed), pudding, soft cheeses, yogurt (cow’s, sheep’s, or goat’s) Nuts: cashews, pistachios Vegetables: artichokes (globe and Jerusalem), asparagus, cauliflower, garlic (and garlic powder in large amounts), leeks, mushrooms, onions (red, white, yellow, and onion powder), scallions (white part), shallots, snow peas, sugar snap peas

They hadn't had a real meal together in years. Those late, boozy nights with sloppy cheeseburgers and too many appetizers were long gone. No longer would they get pasta and wine by the bottle, telling their Sicilian server not to judge them for how much cheese they wanted ground over their gnocchi and carbonara. They would drink beer and share those plasticky nachos and watch awful bands cover extremely good bands. Their indulgence might kill them one day, but wasn't it worth it? That had been her opinion. She'd never really considered what would happen once the indulgence was gone. Margo, luckily, was always up for whatever challenge made her days more interesting. She was constantly trying to make dupes for whatever she- or he- was really in the mood for. Egg white huevos rancheros, turkey meat loaf, chicken chili, and on one disastrous Thanksgiving, Tofurkey. Nutritional yeast weakly filled the big shoes of good Parmesan. Lettuce did the minimum to live up to the utility purpose of a tortilla while textured vegetable protein tried pitifully to be taco meat.

2 ounces pancetta, chopped 1 teaspoon unsalted butter 1 medium onion, chopped ⅔ cup chopped celery ⅔ cup chopped carrot 1 garlic clove, minced 1 pound 93% lean ground beef ¾ teaspoon kosher salt Freshly ground black pepper ¼ cup dry white wine, such as Pinot Grigio ½ cup fat-free milk 1 pound dried potato gnocchi (I like DeLallo) ⅛ teaspoon grated nutmeg 2½ cups canned crushed tomatoes (I like Tuttorosso) 1 bay leaf 6 tablespoons part-skim ricotta cheese 2 tablespoons chopped fresh parsley or basil Freshly grated Pecorino Romano cheese (I like Locatelli), for serving (optional) Press the sauté button on an electric pressure cooker. When hot, add the pancetta and cook, stirring, until the fat is rendered, about 1½ minutes. Add the butter, onion, celery, carrot, and garlic and cook, stirring, until softened, 5 to 7 minutes. Add the ground beef, ½ teaspoon of the salt, and pepper to taste. Brown the meat, using a wooden spoon to break it into small pieces as it cooks, 4 to 5 minutes. Add the wine and cook, stirring, until it reduces, 1 to 2 minutes. Stir in the milk, gnocchi, and nutmeg. Add the crushed tomatoes, ½ cup water, the bay leaf, the remaining ¼ teaspoon salt, and pepper to taste. Seal and cook on high pressure for 6 minutes, until the gnocchi are tender. Quick or natural release, then open when the pressure subsides. If the gnocchi are not done, press the sauté button and cook for 2 to 3 more minutes. Discard the bay leaf. Serve topped with the ricotta, parsley, and pecorino (if using).

Gnocchi à la Romaine (ROMAN GNOCCHI) YIELD: 4 SERVINGS ATHOUGH MOST PEOPLE associate gnocchi with the Italian kitchen, gnocchi à la parisienne (little dumplings made with choux paste) and gnocchi à la romaine, made from semoule des blé dur, called semolina in Italian, were standards on the menu of Le Plaza Athénée. I still love semolina gnocchi and make them a few times a year for family and friends. They make a great starter to a meal and are just as good as an accompaniment with poultry or veal. 2 cups whole milk ¾ teaspoon salt ¼ teaspoon freshly ground black pepper Dash of grated nutmeg ½ cup semolina (granulated hard durum wheat flour) 2 large eggs 1 teaspoon good olive oil ¾ cup grated Comté or Gruyère cheese (2 ounces) ¼ teaspoon salt ¼ teaspoon freshly ground black pepper ½ cup heavy cream Bring 1¾ cups of the milk to a boil in a medium saucepan with the salt, pepper, and nutmeg. As soon as the milk boils, pour the semolina into it in a steady stream while mixing it in with a whisk. Reduce the heat to low, and cook for 1 to 2 minutes, stirring occasionally with the whisk. The mixture should be very thick and smooth. Meanwhile, break the eggs into a small bowl, add the remaining ¼ cup milk, and beat with a fork until smooth. Add to the semolina in the pan, and mix in well with a whisk. Cook and stir for about 30 seconds, until very thick. Set aside while you line a 9-×-6-inch baking dish with plastic wrap, so the ends overhang the sides of the dish. Pour the mixture into it, and using the plastic wrap liner, press on the dough so that it is about ¾ inch thick. Let cool. Preheat the oven to 425 degrees. Cut the cold gnocchi dough into 3-inch squares (you will have 6 squares), oil a gratin dish with the teaspoon of oil, and arrange the gnocchi in the dish, leaving a little space between them. Sprinkle the grated cheese, salt, and pepper on top, and bake for about 15 minutes, until lightly browned and hot. Remove from the oven, and move the oven shelf 6 to 8 inches from the heat source. Pour the cream over the gnocchi, and return the dish to the oven. Immediately switch the oven setting to broil, and broil the gnocchi for about 5 minutes, or until nicely browned on top. Serve.

Gnocchi So, the recipe for gnocchi: A little over 1 pound of potatoes suitable for mashing; red potatoes are an option as well. Don’t peel them, so no excess moisture infiltrates the potatoes. Cook them in water with salt until they’re soft but not too soft. Halve and mash with a potato masher. Remove the peel from the masher after each potato. Add flour to the mashed potatoes. This can’t be quantified; add as much as goes in—it depends on the potato, on the degree to which it was cooked, on the moisture in the potato, and on the flour itself. In any case, the mashed potatoes must be warm. Stir until a warm, pleasant dough forms. Coat your hands with flour and form snakes with a diameter of about 1 centimeter (or nearly ½ an inch)—different from the semolina gnocchi rolls. Cut every roll into little pieces, almost 1 inch long—usually each piece should be closer to ½ an inch, but Aviram was afraid that would be too much work for me. Place the gnocchi on a floured tray, leaving some space around each one. Here, too, he spared me some work; I didn’t transfer each gnocco with a fork in order to create slits that would enhance cooking and soaking in the sauce. Drop the gnocchi in several batches, depending on quantity, into a large pot (I didn’t buy one; Michal loaned me a pot on the day of the dress rehearsal) full of water with salt, as when preparing pasta; use 1 tablespoon of salt per 4 cups of water or so, over a large flame. Once the gnocchi float, remove them with a skimmer into a serving bowl, pour the sauce that has been prepared in advance over them, and sprinkle parmesan. You can also prepare them slightly in advance and warm them in the oven.   ***

Hidden Sources of Wheat Baguette Beignet Bran Brioche Bulgur Burrito Caramel coloring (?) Caramel flavoring (?) Couscous Crepe Croutons Dextrimaltose Durum Einkorn Emmer Emulsifiers Farina Faro Focaccia Fu (gluten in Asian foods) Gnocchi Graham flour Gravy Hydrolyzed vegetable protein Hydrolyzed wheat starch Kamut Maltodextrin Matzo Modified food starch (?) Orzo Panko (a bread crumb mixture used in Japanese cooking) Ramen Roux (wheat-based sauce or thickener) Rusk Rye Seitan (nearly pure gluten used in place of meat) Semolina Soba (mostly buckwheat but usually also includes wheat) Spelt Stabilizers Strudel Tabbouleh Tart Textured vegetable protein (?) Triticale Triticum Udon Vital wheat gluten Wheat bran Wheat germ Wraps

Hacking Blood Sugar Several months ago, I received a text from Kevin stating “I found the grail” with a screenshot of his Dexcom continuous glucose monitor showing his levels at 79mg/dL (which is healthily low) after consuming two beers, a pork chop with honey glaze, 4 slices of corn bread with honey and butter, and a side order of potato gnocchi. What was the “grail”? 25 mg of acarbose (¼ pill) with food. He learned this trick from Peter Attia (page 59), who I introduced him to.

Shake Shack- The now multinational, publicly traded fast-food chain was inspired by the roadside burger stands from Danny's youth in the Midwest and serves burgers, dogs, and concretes- frozen custard blended with mix-ins, including Mast Brothers chocolate and Four & Twenty Blackbirds pie, depending on the location. Blue Smoke- Another nod to Danny's upbringing in the Midwest, this Murray Hill barbecue joint features all manner of pit from chargrilled oysters to fried chicken to seven-pepper brisket, along with a jazz club in the basement. Maialino- This warm and rustic Roman-style trattoria with its garganelli and braised rabbit and suckling pig with rosemary potatoes is the antidote to the fancy-pants Gramercy Park Hotel, in which it resides. Untitled- When the Whitney Museum moved from the Upper East Side to the Meatpacking District, the in-house coffee shop was reincarnated as a fine dining restaurant, with none other than Chef Michael Anthony running the kitchen, serving the likes of duck liver paté, parsnip and potato chowder, and a triple chocolate chunk cookie served with a shot of milk. Union Square Café- As of late 2016, this New York classic has a new home on Park Avenue South. But it has the same style, soul, and classic menu- Anson Mills polenta, ricotta gnocchi, New York strip steak- as it first did when Danny opened the restaurant back in 1985. The Modern- Overlooking the Miró, Matisse, and Picasso sculptures in MoMA's Sculpture Garden, the dishes here are appropriately refined and artistic. Think cauliflower roasted in crab butter, sautéed foie gras, and crispy Long Island duck.

First up were these dainty heirloom vegetables, speared like lollipops on a "fence" of fine metal pricks. "I'm not a minimalist by nature," the chef explains of this simple yet exquisite dish, "but sometimes the stuff we get from the farm is so perfect, I feel like I shouldn't do much with it: just vegetables, naked, with salt and a little lemon vinaigrette." Andrew and I plucked the carrots, fennel, radishes, and greens one by one, relishing the powerful flavor contained within each, along with the snap, crunch, and wholesomeness. So simple and pure. But it wasn't all so austere. We moved on to luscious potato gnocchi, fresh tilefish from Montauk, and my favorite, duck. Blue Hill gets its ducks from a local farm called Garden of Spices, where they're raised on grass, something that is rarely done in this country. "We cold smoke the legs for several hours- tenderizing the muscles from all that activity- and roast the breasts on the bone.

Dried pig blood for making black pudding; black pudding-making kit with dried pig blood; dried pig blood bulk buy. And recipes at the bottom. Blood sausage hash, Tolosa stew, hot pot, sweet potato gnocchi with black pudding and chili. A menu for a posh restaurant in Leeds comes up too, and one of the starter options is dried pig blood and snail eggs. People are weird, I think.

Truffles, foie gras, seafood, and caviar for forty-five people exceeded the restaurant's resources in both finances and prep time. The food at family meal was intended to be simple but tasty. We cooks took turns organizing and cooking for the restaurant staff before the first seating of the evening. In the early years, hand-stretched pizza had made regular appearances, as did roasted chicken, spaghetti and meatballs, and vats of chicken noodle soup. Recently, though, some newer recruits in the kitchen had turned family meal into more of a family feud. Eager to show Alain their individual style and prowess, the newbies had whipped up ten square feet of vegetarian lasagna with made-from-scratch ribbons of pasta, individual Beef Wellingtons with flaky pastry crusts, pillowy gnocchi dunked in decadent Bleu d'Auvergne with a finish of nutmeg grated tableside. Irritatingly good but, in my opinion, completely missing the point.

This is grown-up mac and cheese that you could easily serve to company. Of course, it’s wonderful that butternut squash is packed with beta-carotene, but it’s also a pretty amazing substitute for lots of cream and cheese when making mac and cheese. I personally love a little bit of Gorgonzola Dolce (a mild, slightly sweet Italian blue cheese) here, but a sharp cheddar or smoked Gouda would also be great. 5 ounces frozen diced butternut squash ¼ cup low-sodium vegetable stock Pinch salt Pinch nutmeg Pinch cayenne pepper Pinch freshly ground black pepper 8 ounces prepared, packaged gnocchi 1 tablespoon olive oil 1 garlic clove, minced 2 fresh sage leaves 1 ounce Gorgonzola Dolce or other mild blue cheese 1 tablespoon heavy cream (optional) 1.In a saucepan, bring the butternut squash and vegetable stock to a boil. Cover, and reduce the heat to medium-low. Simmer for 10 minutes, or until the squash is very tender. 2.Transfer the squash and vegetable stock to a blender. Add the salt, nutmeg, cayenne, and black pepper, and blend on low speed until it’s completely smooth. (Make sure your blender is no more than half full or the hot liquid may erupt through the lid.) 3.Taste and add additional salt if needed. Set the squash aside. 4.Using the same saucepan, cook the

The mood at the table is convivial throughout the meal. A dried-sausage and prosciutto plate gives way to briny sardines, which give way to truffle-covered gnocchi topped with a plethora of herbs. Richness cut with acidity, herbaceousness and cool breezes at every turn. A simple ricotta and lemon fettuccine topped with sharp pecorino is the perfect counterpoint. I am not driving, and apparently Anjana isn't, either, so we both order a Cynar and soda. "How can we digest all the pasta without another digestif?" we exclaim to the waiter, giddily. Meat, carbs, sunshine, and lingering music coming from across the plaza have stirred us up, and soon our dessert--- some sort of chocolate cake with walnuts--- arrives. It's dense in that fudgey way a flourless concoction can be, like it has molded itself into the perfection of pure chocolate. The crunch of the walnuts is a counterweight, drawing me deeper into the flavor. I haven't been inspired by food like this in a long time, despite spending so much time thinking about food. The atmosphere at work has sucked so much of the joy out of thinking about recipes, but I find myself taking little notes on my phone for recipe experimentation when I get home. The realization jolts me. I've always felt like I have the perfect job for a creative who happens to also be left-brained. Recipes are an intriguing puzzle every single time. Today's fettuccine is the perfect example. The tartness of the lemon paired with the smooth pasta and pillowy ricotta is the no-brainer part. But the trickier puzzle piece--- the one that is necessary to connect the rest of the puzzle to the whole--- is the light grating of the pecorino on top. That tang, that edge, that cutting spice works in tangent with the lemon to give the dish its power. Lemon alone wouldn't have been enough. Pecorino alone wouldn't have been enough. The dish is so simple, but it has to fit together perfectly to work. These little moments, these exciting eurekas, are the elation I normally get in my job.

We window-shopped along Court Street, the closest thing Brooklyn has to Manhattan, perusing the indie clothing boutiques, bookstores, and Italian bakeries, and stopped at Frankies 457 Spuntino, a casual Italian restaurant that every young Brooklynite loves, to pound fresh ricotta, gnocchi, and meatballs. Afterward, I dragged us ten blocks out of the way to hit up Sugar Shop, a modern-retro candy store I loved, to load up on malt balls and gummies. We strolled the magnificent blocks of Victorian homes and green lawns in Ditmas Park, as if suddenly transported from the city's whirl to a faraway college town, perusing the rhubarb, Bibb lettuces, and buckets of fresh clams at the farmers' market, before demolishing fried egg sandwiches on ciabatta at the Farm on Adderly, one of the boroughs now-prolific farm-to-table restaurants. We shared pizza at Franny's: one red, one white, both pockmarked with giant charred blisters from the exceedingly hot brick oven. In a borough known for its temples of pizza worship, before it closed in the summer of 2017, Franny's was right up there, owing to the perfect flavors oozing from each simple ingredient, from the milky mozzarella to the salty-sweet tomato sauce to the briny black olives.

Then it's time for our first complete bites after we mix the gnocchi and sauce together with a sprinkling of parmesan over the top. Spearing one of the little potato pillows with my fork, I drag it through some extra sauce before popping it into my mouth. The flavors explode on my tongue, my taste buds experiencing something akin to euphoria as the fresh tomatoes and garlic and herbs and salt all meld around a light, fluffy center. I fight the urge to moan aloud, because oh. My. Pasta-loving stars. I thought I loved pasta before. But then I met this gnocchi, which Benny says isn't even technically pasta, and all I know is that it tastes like my every good Italian restaurant and home-cooked comfort food memory rolled into one and amplified. I feel like I'm about to melt to the floor, literally light-headed from this rapturous food experience. The dish is savory and hearty and warms me from the inside out.

The most sordid posts—the confessions of secret pregnancies, the trysts with the tennis pro, the confidential polls comparing net worth—were highlighted in the “most popular” column on the right side of the screen, but Heather had been digging through the weeds—the less scandalous “I found a hair in my gnocchi at Sfoglia” nonsense

Rome We stopped for lunch at a sidewalk café. Like the Italians, we started with an antipasto (appetizer) of grilled vegetables. I also ordered gnocchi (small potato dumplings), cacciucco (fish stew), and for dessert, torta di ricotta (cheesecake). Everything was delicious! Our waiter told us that each of Italy’s 20 regions has its own specialty dishes. And I thought pizza and pasta were Italy’s main foods!

I had made a sort of Japanese antipasto to accompany a bottle of French Bordeaux I had bought in the food hall of Daimaru department store. So while John sat on a blue cotton cushion hunched over the low unfinished wooden table sipping red wine from a small glass tumbler, I presented him with a succession of nibbles: chili-speckled rice crackers and peanuts; boiled edamame tossed with coarse salt; chewy strands of dried calamari; and chilled steamed asparagus that I had bought fresh that morning at Nishiki market. For a taste of home, I sautéed pudgy slices of herb-flavored wheat gluten, soft as gnocchi, in garlic butter with sliced shiitake mushrooms. Dinner ended with snappy red grapes and imported coconut sables that broke into buttery splinters in our cupped palms.

Her grandmother's cooking area was small- a tiny sink, no dishwasher, a bit of a counter- but out of it came tortellini filled with meat and nutmeg and covered in butter and sage, soft pillows of gnocchi, roasted chickens that sent the smell of lemon and rosemary slipping through the back roads of the small town, bread that gave a visiting grandchild a reason to unto the kitchen on cold mornings and nestle next to the fireplace, a hunk of warm, newly baked breakfast in each hand.

After the simplicity of the gnocchi, the fish course was astonishing. Pellegrino had spent the entire day preparing the two red mullets. He had partially removed the heads and cleaned the fish through those small openings, leaving the bodies intact. Then he massaged each fish to loosen the flesh and bones, which he painstakingly removed without breaking the skin. The mullet flesh was combined with chopped spider crab, cream-softened bread, finely minced shallots, and a whisper of garlic, thyme, nutmeg, and butter, and then carefully stuffed back into the skin. Pellegrino returned the heads to their natural position and patted each fish into its original shape. He surrounded the stuffed mullets with vegetables and herbs and sealed all of it in parchment to poach gently in its own flavorful steam.