Trio – Gluten-Free Ricotta Gnocchi with Sausage Arrabbiata Sauce
Light and pillowy soft pasta dumplings with a bright and spicy tomato sauce.
Gluten-free, soy-free, nut-free. Recipe contains dairy and eggs.
Description
GIVING BACK
“For my charity, I have picked the Wind River Foundation. Donations go to the Wind River Reservation just north of Jackson, here in Wyoming.
I have chosen this charity because the growth and preservation of Native American culture are of great importance to me, and close to my heart. These donations are the absolute least we can do, but recognizing the need for our attention and donations is a start!” – Chef Cassina
CHEF CASSINA BROWN’S STORY
Cassina Brown was born and raised in Central Massachusetts, to a loving Italian American family who stressed the importance of shared meals, and the preservation of generations-old recipes.
She began working in food service at the age of 15 at a local cafe and took her first line cooking job at 19.
After obtaining a degree in Journalism at the University of Massachusetts Amherst, she continued her passion for working in kitchens and learning about French and Italian cooking methods. After acquiring a plethora of valuable experience in the thoughtfully sourced restaurants of Western Massachusetts, Cassina moved to Jackson Hole, Wyoming, to ski and work in the bustling ski town’s upscale restaurant scene.
Cassina is the Chef de Cuisine at Trio an American Bistro, in the heart of Jackson, WY where casual fine dining meets rocky mountain seasonal offerings.
VISIT US
Additional information
| Select Recipe | $2 Recipe Download, $2 Download + $5 Donation, $2 Download + $10 Donation |
|---|
