Food & Drink
Adrianne Ho’s Flowering Gai Lan Roux Pappardelle

“Being Asian and French I love mixing different cultures for my recipes. Fusing diverse flavors and techniques is a fun way to brighten up any dish. My friend Chef Edwin Tomyoy picked this beautiful flowering gai lan from his organic backyard farm in South Pasadena, California. The edible flowers are so exquisite I decided to use them as a garnish on a plate of savory Domenico’s fresh pappardelle which feels almost like a Cantonese ho fun rice noodle I grew up devouring. The sauce is a traditional French style white roux created from flour and cooked out fat from the sautéed uncased natural sausage with Bordier butter, shallots, garlic and fennel. I emulsify the roux with the fresh cooked pasta and salted starchy pasta water. I like to blanch the gai lan so it’s al dente and a beautiful shade of jade for the final cooking step. A splash of extra virgin olive oil Olea Juice gives the plate a nice flavor and sheen.” – Adrianne Ho

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