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Mozza – Take 3, with a twist

14 Feb

Thankfully the weather gods have given us a break today and warmed things up to a balmy -3 today. When I walked outside to head to the gym this morning, I breathed a sigh of relief. When the air outside feels like someone is sandpapering your face, it gets really really hard after two weeks to motivate yourself to even get out of the damn bed, let alone make it to the gym.

A few days back, I had to stop and take a photo of a mom outside the gym who had solved the “getting the babies around Munich in this terrible nasty weather on her bike” problem. Have a look:

Bicycle babies

Bicycle babies

Bet it's warm in there

Bet it's warm in there

There’s even room in there for the shopping. 🙂

Still, on Sunday evening the thermometer told us that it was still around -15 celcius, so a nice warm dinner was necessary. I felt like I should give Mozza another crack, so I chose two dishes but only followed half the directions – making some substitutions here and there. The first course was maybe a bit springy and light – oven-roasted zucchini with kumquats (instead of asparagus, which I wouldn’t have a chance in hell of finding now) with a slice of burrata (mozzarella and cream mix) with a sprinkling of almonds and pan-fried pancetta on top,

Zucchini with Burrata

Zucchini with Burrata

but the second took care of that:

Gnocci (or "Gnudi") with duck ragu

Gnocci (or "Gnudi") with duck ragu

I learned from Mozza, that this version of gnocci are actually called “gnudi.” They are made with ricotta cheese rather than potatoes and are much lighter – at least if they come out the way they are supposed to. I’ve made a few versions of these before, but this time I did a meat sauce rather than a veggie sauce. They were good, as was the sauce, but I think I like the lighter/fresher taste of the spinach gnudi I’ve made in the past even better. The Mozza recipe included a spinach and mushroom sauce, which would have also been very nice.

Perhaps the best part of the whole meal was the bottle of wine we drank with it – brought back from the last trip to California.

Cellar Rat Chardonnay

Cellar Rat Chardonnay

Recommended by the cellar rat himself…(Thanks, Addison!!!)

Addison Rex, Cellar Rat at Deerfield Ranch Vineyards

Addison Rex, Cellar Rat at Deerfield Ranch Vineyards

Really lovely wine – rich and buttery, a good foil for both the zucchini and the gnudi with ragu. Want to get a bottle of it? Order it here.

Oh, by the way…Happy Valentine’s DAY! xoxo

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