One Chef Obsessed

I braised chrizo sausages in chicken stock with roasted tomatoes, onions and garlic. The braising liquid is the sauce for the dish. Ricotta gnocchi, braised octopus, beech mushrooms, and asparagus. All floating with melt in your mouth braised sausages in their own broth.

This entry was posted on January 31, 2010 at 10:01 pm and is filed under Chef with tags chorizo, ricotta gnocchi. You can follow any responses to this entry through the RSS 2.0 feed You can leave a response, or trackback from your own site.