Recipe Friday: Veg-ghetti, a 2023 Food Trend

Sweat the garlic and shallots in oil with a pinch of salt.

Add the mushrooms and cook for 5 minutes.

Add the stock and bring to a boil, reduce heat and simmer for 4 minutes.

Puree sauce in blender, whisk in heavy cream, season to taste.

Pass cooked potatoes through a food mill, stir in the beet puree & powder.

Add egg, flour and season to taste.

Pipe gnocchi onto parchment using a star nozzle of the correct size.

Freeze slightly and cut into 1 inch pieces. Refreeze to hold their shape.

Heat sauce gently to avoid breaking, flash beets & squash.

Sauté gnocchi with olive oil until golden, add broccolini, finish with butter, season to taste, drain excess oil.

Pour sauce into center of place, place squash on top of sauce, pour drained gnocchi & broccolini over squash, garnish with golden beets. Serve.

Pre-heat oven to 425° F.

Season tomatoes with 1-tablespoon olive oil, salt and pepper. Bake until blistered and thoroughly cooked, about 15 minutes.

In a skillet, brown chicken with remaining olive oil, season with salt and pepper, set aside.

Meanwhile, bring a large pot of water to a boil, cook pasta according to package directions reserving ½-cup pasta cooking water.

In a bowl, combine roasted tomatoes, sautéed chicken, pesto and ½ cup of pasta cooking water.

Drain pasta and toss with pesto mixture.

Finish with cheese before serving.

Preheat the oven to 350°F. Peel the potato and reserve the skin.

Using a spiral slicer with a flat blade, slice the potato lengthwise about 1/8 inch thick. This produces about 10 wide sheets of potato similar to lasagna noodles in size and shape.

Brush the potato sheets with olive oil and season with sea salt and white pepper.

Transfer sheets to a parchment-lined sheet pan and place another sheet pan on top to ensure potato sheets stay flat.

Bake until tender, 10 to 15 minutes.

Let cool, then place in refrigerator to chill.

Preheat oven to 475°F. Place vegetables in a large bowl and season with herbes de Provence and olive oil.

Roast vegetables on a sheet pan until tender, 10 to 12 minutes.

Let cool, then place in refrigerator to chill.

Once chilled, toss with lemon zest and lemon juice.

Peel the potato and reserve the skin. Dice potato.

Add potatoes to a 1-quart pan, cover in duck fat and cook over medium heat until tender, 15 minutes, uncovered.

Remove potatoes from fat and transfer to a paper towel-lined plate to dry.

Once cool, cook potatoes in a nonstick pan over medium heat until crispy, 12 to 15 minutes. Season with salt and pepper to taste.

Let cool, then place in refrigerator to chill.

Preheat oven to 475°F. Place reserved potato skins on a sheet pan and bake until charred, about 15 minutes. Using a coffee grinder, process skins into a powder and set aside.

In a medium saucepan over medium heat, warm oil and chile purée for 10 minutes.

Toss potato sheets lightly with champagne vinegar.

On a plate, using a rectangular mold, layer a potato sheet, followed by a layer of potato confit and roasted vegetables. Repeat until there are three or four layers, ending with vegetables on top.

Before serving, remove mold and drizzle with the chile oil. Garnish with summer herbs or flowers and dust with charred potato powder. The dish can be assembled in advance and then chilled, or components can be chilled separately and assembled later.