The Grammys are rapidly approaching which means that sadly our Grammy Gold celebrations are about to reach their crescendo but thankfully there are two final catch-ups slash prediction discussions to be had, the latest being my dear friend and part-time lover Jonathan Groff.
Fun fact: I invented the nickname Groffsauce – contrary to popular opinion. You can probably infer how I came up with such a loving name.
Anyway, I am getting way to flustered and a little short of breath.
I first met Jo-Groff while co-starring in Spring Awakening – I should probably mention that Lea Michele is my drag name and I am serving fish, henny girl – and our love blossomed instantly. While I was singing about my mama who bore me, he was boring into …
Again – nevermind. We fell in love, it was beautiful but sadly it wasn’t meant to last. Surprisingly I was mature about the whole thing and agreed that we would make the best of friends.
Given how busy my delicious little Groffsauce has been lately – what with wrapping up Looking, his Tony nominated and Grammy award winning (by way of musical theatre album) performance in Hamilton and the upcoming show Mindhunter – we haven’t been able to reconnect since we last worked together on The Normal Heart.
JoJo was just as beautiful – and dare I say it, saucy – as the last time we hung out and we quickly caught up on each others lives, lamented the loss of Looking, gossiped about the plot of our upcoming film Frozen 2 and ran the odds on who would take over the crown Best Musical Theatre Album crown.
FYI – we are backing Waitress. Or Bright Star. Probably Bright Star.
Despite our indecision about the future winner, we both agreed that my Jonathagnolotti Groff is delicious, even if not served on a named body.
While it has more of an X rated history, the delicate cheesy, mushroom stuffed pockets have a simplistic elegance when slathered in burnt butter and crispy sage.
So yeah, delicious even without the dessert – enjoy!
150g mixed fresh mushrooms, finely chopped
1 tbsp fresh flat-leaf parsley, finely chopped
2 garlic cloves, minced
salt and pepper
1 egg, lightly beaten
½ cup ricotta cheese
40 gow gee wrappers
20 fresh sage leaves
Heat a good lug of olive oil in a medium skillet over high heat and fry the mushrooms for about five minutes, or until all of the liquid is goneski. Add the parsley and garlic and cook for a further minute. Remove from the heat to cool and season.
Once the mushroom mixture is all chill – like I was hoping Jon and I would be, in the Netflix sense obvs – whisk the egg, ricotta and mushroom mixture in a medium bowl, until well combined.
Bring a large pot of salted water to the boil while you work on the agnolotti.
Lay your gow gee wrappers on a dry work surface and place a teaspoon of the mixture in the centre of each. Brush the edges with water and fold into half moon pockets, ensuring to work out all the air before crimping them shut. Leave to rest until ready to cook.
Meanwhile melt the butter in a small skillet over low heat, add the sage leaves and cook until crisp. Remove to drain on a paper towel and continue cooking the butter until it is beautifully browned.
Once the water is boiling feverishly, place the past in the water and cook for about five minutes or so, or until it rises to the surface. Drain and serve immediately, slathered in the burnt butter and topped with the crisp sage.