Recipe Susan Oak
The French Culinary Institute’s Level 5 project is a taste what (F.C.I) students are made of. This project is for students in the classic culinary arts program (1 level away from graduation).
Eat Life’s Project 5 showcases select students so everyone can get a glimpse of the talent behind F.C.I’s kitchen doors. Introducing Susan Oak’s level 5 recipe from her project, Fat.
MILKFAT: Butternut Squash and Ricotta Ravioli with Brown Butter Sauce crisp sage
Fat Fact: This dish can be paired with a Sauvignon Blanc such as the Chalk Hill 2006 from Sonoma County, whose dry lightness would complement but not overwhelm the pasta, while the acidity would balance the butter. Brown butter makes for a delicious, nutty sauce on it’s own that goes beautifully with pasta. Continue reading
