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Paul Liebrandt Makes Corton's Red Abalone with Gnudi

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Welcome back to Sound Bites, an Eater original video feature in which footage of the city's most badass chefs crafting their signature dishes is paired with tunes from up-and-coming musicians. Regarding the volume: turn it up.

In this edition of Sound Bites, the Eater video crew visits Drew Nieporent's Tribeca fine dining spot Corton to film chef Paul Liebrandt preparing his umami-rich red abalone with ricotta gnudi and caramelized consommé. The synthy, spacey, and melodic New York duo Phone Home provide the music.

Watch above, get Liebrandt's explanation below.

The chef explains:

Here I'm inspired by the beautiful umami flavor of abalone. We briefly age it to intensify this flavor and to make it tender. Then it is very gently cooked on the plancha.

The abalone is paired with a unique smoked ricotta gnudi, which is not made with semolina or flour. It’s nutty, light, and delicate. The abalone consommé offers another layer of umami flavor that also provides balance to the whole preparation.

· Previous Editions of Sound Bites [~ENY~]
· All Coverage of Paul Liebrandt [~ENY~]
· All Coverage of Corton [~ENY~]
· Phone Home [Bandcamp]

Corton

239 W Broadway, New York, NY 10013 Visit Website

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