This weekend, over 100 of Arizona's top chefs, restaurant owners, dessert connoisseurs and cocktail makers will bring their kitchens and skills to the 2016 Devoured Culinary Classic.
The event is essentially a food-lovers paradise -- hand-crafted, top-notch food items prepared by some of the Valley's best. While this year's event is already sold out, that does not mean you cannot experience a digital taste of it yourself.
Guido Saccone of Cibo Urban Pizzeria and Kevan Kierfer of Corduroy shared two of their dishes and the recipes so you can try and make them at home.
Pan-fried gnocchi with lamb ragout (Cibo)
To make gnocchi:
- 3 medium potatoes
- 1 cup of flour (depending on potatoes)
- Salt for potatoes and for boiling water
To make ragout:
- 2 tbsp extra virgin olive oil
- 1 ½ pound of ground lamb
- ½ of an onion (Chopped)
- ½ tsp of sea salt
- 2 pieces of rosemary
- 1 cup of red wine
- 4 cups of San Marzano tomato sauce
- ½ cup of fresh mint
- ½ cup of fresh ricotta
- 2 tbsp of grated manchego cheese
How to prep
Make the gnocchi by bringing a big pot of water to boil and then cook the potatoes until tender (about 30 minutes). When ready carefully peel potatoes and press through a potato ricer, add salt and let it cool. On a work surface add flour to potatoes and work until the dough is smooth and pliable. Cut the dough in 4 pieces the same size and roll into ropes. Cut the rope in 1-inch pieces.
In a large skillet warm up oil and cook onions until translucent. Add the lamb and sea salt and cook until the lamb has released all the juices. Add red wine and let it simmer until the wine is reduced in half. Add tomato sauce and rosemary and let it cook it with medium heat for about 40 minutes.
In the meantime, bring a pot with water to boil and cook the gnocchi for 3 minutes or until the gnocchi will surface from the bottom of the pot. Drain the gnocchi and add it to the skillet with the lamb ragout. On high heat stir the gnocchi with the ragout and serve immediately.
After plating the gnocchi, add a dollop of fresh ricotta, fresh mint and the grated manchego.
Hamachi crudo with chilled celery root puree, slaw of apple, fennel and radish (Corduroy)
For the puree:
- 2 celery root bulbs, peeled and diced
- 2 cups heavy whipping cream
- 6 sprigs of fresh thyme
- 2 bay leaves
- 1t sherry vinegar
- Salt to taste
How to prepare
- Add Celery root, cream, thyme and bay leaf to a medium sauce pot and bring to a simmer
- Continue to simmer until celery root becomes fork tender
- Remove thyme sprigs and bay leaf
- Using a hand blender, puree cream and celery root until smooth, adjust seasoning with salt and vinegar.
- Place in shallow container and allow to cool in fridge
For the slaw dressing:
- 1T dijon mustard
- 1T honey
- 1T rice wine vinegar
Using a whisk, whip all ingredients until completely mixed
For the slaw:
- 1 Granny Smith apple, julienned
- 1 fennel bulb, julienned
- 2 red radishes, julienned
- 2T slaw dressing
- Salt and pepper to taste
Mix all ingredients together in bowl, adjust seasoning with salt and pepper
How to assemble
Place a small dollop of the celery root puree on the plate, then place a 1oz piece of fresh Hamachi, drizzle a small amount of rice wine vinegar on Hamachi, and salt fish with sea salt, place a small amount of dressed slaw on top, and dust with a little more sea salt.