Crispy gnoatcchi w/cherry tomatoes, creamed mozzarella + mint almond relish from Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes (page 287) by Abra Berens

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Notes about this recipe

  • chilipip on July 09, 2024

    This was wonderful--every flavor added something, and all went so well with the oats. Very sweet cherry tomatoes were perfect. I didn't have parsley or a shallot, so I skipped both and loved the results so much I haven't been able to add them since. Re the previous review: after some trial and error, I think it boils down (sorry) to the following: To keep them from falling apart: 1. Finished oats need to be a bit moist to stick together. If they're too dry, they'll fall apart. 2. Press them really firmly into the dish--easier with some parchment or cling wrap over top. 3. Choose a smallish dish so the oats are ~2/3" thick once compressed. When I tried thinner, they fell apart when flipping. 4. Get the pan nice and hot to limit sticking. I used a cast iron pan...no idea if that mattered! To make them less greasy: Instead of the advised 1/4" of oil, just use a "glug" (which is what Berens does in a similar recipe for Food52--much better!)

  • rittingerv on February 24, 2024

    A hot mess. The oat logs fell completely apart in the oil, and absorbed so much of it for what was even salvageable. The mint almond relish is yummy, wound up eating it on a salad with the mozzarella and tomatoes, so the meal wasn’t a total loss.

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