It Can't get much better than this ! Just thought I'd continue with gnocchi only because people think they are made only with potatoes which is NOT TRUE. I love portobello and I love even more porcini so what a better place to combine all three together?!
Serves: four
GNOCCHI
- 1 lb Ricotta (whole milk) forget about the diet !
- 1 cup flour + a couple of tablespoons for shaping)
- 2 eggs (or one extra large) These American chickens can produce some enormous eggs...
- 1/3 cup grated parmigiano
- 1 oz powdered dried porcini mushrooms, I personally use 2 or 3 ounces.
- 1 t spoon salt
TOPPING
- 6 oz portobellos
- 6 oz creminis
- 5 cups baby spinach leaves
- 2 T spoons extra virgin olive oil
- 2 T spoons butter (unsalted) + 2 more T spoons to be used at end
- Salt & Pepper QB
PREPARATION:
- In a bwl place the ricotta (make sure its drained well and I suggest that after its drained to let sit in the fridge for about 20 minutes prior to starting this), the grated parmigiano, powdered porcini, egg and salt.
\- Add 3/4 cup of flour (all purpose) and mix the above together. Add additional flour as needed and do not overwork your dough.
- Divide the dough into fist size pieces and roll into long logs about as thick as my thumb on a lightly floured surface. Cut into 1.5 inch crosswise slices and gently place on a lightly floured baking sheet. If not using these babies immediately, place in fridge.
- Slice the portobellos, then cut into pieces no larger than 2 inches and cooked on low heat with butter, olive oil, parsley and a clove of minced garlic). When tender browned, remove from heat (but cover to keep warm). At the very end when placing the gnocchi in the water, you will need to add 2 T spoons of butter and the spinach to the mushrooms.
- Place the gnocchi in salted boiling water (I like to add a drizzle of olive oil to the water) and let cook for about 2 minutes or until the bob to the surface of the water. Place the gnocchi in a warmed bowl and top with the mushroom sauce and GENTLY mix together with a large spoon. Serve in individual plates or large bowls and add the shaved pecorino on top!
This is a great dish to serve with a nice dry white wine, preferably from Piemonte.
ENJOY !!!!!
Friday, October 28, 2011
Friday, October 14, 2011
PUMPKIN GNOCCHI (a perfect Thanksgiving / Christmas dish)
My grandmother used to make these babies for us all during the Christmas season and honestly it was an occasion to remember !
This dish is typically called "Gnochi di suca santa" which is a fantastic recipe combining pumpkin and nutmeg.
YOU'LL NEED:
(serves 4)
- 2.5 lbs of pumpkin (the real thing)
- 5 oz all purpose flour
- 1 egg
- salt and pepper to taste
- nutmeg (1/2 teaspon)
- 2 oz butter (unsalted)
- 8 sage leaves
- 4 oz freshly grated parmigiano.
PREPARATION:
(Prep time - about an hour and 3-4 minutes to cook)
-First things first.... the preparation of the pumpkin: Cut in half without removing the peel (skin) and place in a baking dish lined with coarse salt. Cover the pumpkin with aluminum foil and cook at 350 F for 45 minutes.
When the pumpkin is tender, remove it from the oven and let it cool, then peel it and pass through a potato masher.
-To make the dough for the pumpkin gnocchi, place the mashed pumpkin on a flat work surface, add the salt, pepper and nutmeg and mix together with the egg and the flour.
-Check for the consistency of the dough as it should be soft and light and not stick to your fingertips.
- You will now need to shape your gnocchi babies !
-Dust your work surface with some flour and cut off a small amount of the gnocchi dough. Roll it into a log (about and inch in diameter) and cut into small cylindrical pieces.
-Cook the gnocchi in a large pot of boiling salted water.
- While the gnocchi are cooking, prepare the sauce: In a skillet, melt the butter with a couple of fresh sage leaves, you will need to add 2 tablespoons of cooking water to the butter and stir to make a sauce.
- Once the gnocchi rise to the top of the pot, remove them using a slotted spoon and CAREFULLY toss them in the melted butter. Finish it with grated parmigiano cheese.
ENJOY !!!
This dish is typically called "Gnochi di suca santa" which is a fantastic recipe combining pumpkin and nutmeg.
YOU'LL NEED:
(serves 4)
- 2.5 lbs of pumpkin (the real thing)
- 5 oz all purpose flour
- 1 egg
- salt and pepper to taste
- nutmeg (1/2 teaspon)
- 2 oz butter (unsalted)
- 8 sage leaves
- 4 oz freshly grated parmigiano.
PREPARATION:
(Prep time - about an hour and 3-4 minutes to cook)
-First things first.... the preparation of the pumpkin: Cut in half without removing the peel (skin) and place in a baking dish lined with coarse salt. Cover the pumpkin with aluminum foil and cook at 350 F for 45 minutes.
When the pumpkin is tender, remove it from the oven and let it cool, then peel it and pass through a potato masher.
-To make the dough for the pumpkin gnocchi, place the mashed pumpkin on a flat work surface, add the salt, pepper and nutmeg and mix together with the egg and the flour.
-Check for the consistency of the dough as it should be soft and light and not stick to your fingertips.
- You will now need to shape your gnocchi babies !
-Dust your work surface with some flour and cut off a small amount of the gnocchi dough. Roll it into a log (about and inch in diameter) and cut into small cylindrical pieces.
-Cook the gnocchi in a large pot of boiling salted water.
- While the gnocchi are cooking, prepare the sauce: In a skillet, melt the butter with a couple of fresh sage leaves, you will need to add 2 tablespoons of cooking water to the butter and stir to make a sauce.
- Once the gnocchi rise to the top of the pot, remove them using a slotted spoon and CAREFULLY toss them in the melted butter. Finish it with grated parmigiano cheese.
ENJOY !!!
BEEF BRAISED IN BAROLO (A wine from the Piedmont region of northern Italy)
This dish is one of my favorite fall / winter dishes, great for something savory on a cold night !
YOU'LL NEED:
(serves 8)
- 4 lbs beef shoulder
- 1 bottle of Barolo wine (half will do the rest, well.. you know what to do !)
- 1 onion
- 2 carrots
- 1 celery stalk
- 1 bay leaf
- fresh rosemary
- 1.5 oz unsalted butter
- 1 t black peppercorns
- Potato starch to taste
- Salt & Pepper (QB)
PREPARATION:
(prep time: 2 hours plus 45 minutes cooking time)
- Place the meat in a pot large enough for it to fit snugly. Pour half the bottle of your wine on top of the meat and add sliced (thin) the onion and carrots as well as the chopped celery, bay leaf and a tea spoon of black peppercorns.
- Allow the meat to marinate overnight (make sure you turn it 2 or 3 times during this time). Upon completion remove the meat from the3 wine and tie it up using butcher's twine. Place a wide and low pot on medium heat and add the butter, pealed and crushed garlic as well as the chopped rosemary. Let the herbs get happy together (3-5 minutes) and add the meat and let brown evenly on all sides.
- While the above is happening, filter the wine from the marinade through a sieve to separate the herbs and vegetables.
- Season the meat with a pinch of salt, then baste it multiple times with the wine (from above). Cover and cook (medium heat). Using a ladle, skim off the fat from your sauce and then thicken it with 2 tablespoons of potato starch (first dissolve the starch in an 1/8 cup of warm water). After approximately 1 hour the meat will be cooked, remove the twine and place it on a serving dish.
- Carefully slice the braise and serve with the sauce. This dish is ideal to serve with polenta or potato puree (home-made) or also fresh tagliatelle pasta ! (I prefer the pasta)
ENJOY !!!
YOU'LL NEED:
(serves 8)
- 4 lbs beef shoulder
- 1 bottle of Barolo wine (half will do the rest, well.. you know what to do !)
- 1 onion
- 2 carrots
- 1 celery stalk
- 1 bay leaf
- fresh rosemary
- 1.5 oz unsalted butter
- 1 t black peppercorns
- Potato starch to taste
- Salt & Pepper (QB)
PREPARATION:
(prep time: 2 hours plus 45 minutes cooking time)
- Place the meat in a pot large enough for it to fit snugly. Pour half the bottle of your wine on top of the meat and add sliced (thin) the onion and carrots as well as the chopped celery, bay leaf and a tea spoon of black peppercorns.
- Allow the meat to marinate overnight (make sure you turn it 2 or 3 times during this time). Upon completion remove the meat from the3 wine and tie it up using butcher's twine. Place a wide and low pot on medium heat and add the butter, pealed and crushed garlic as well as the chopped rosemary. Let the herbs get happy together (3-5 minutes) and add the meat and let brown evenly on all sides.
- While the above is happening, filter the wine from the marinade through a sieve to separate the herbs and vegetables.
- Season the meat with a pinch of salt, then baste it multiple times with the wine (from above). Cover and cook (medium heat). Using a ladle, skim off the fat from your sauce and then thicken it with 2 tablespoons of potato starch (first dissolve the starch in an 1/8 cup of warm water). After approximately 1 hour the meat will be cooked, remove the twine and place it on a serving dish.
- Carefully slice the braise and serve with the sauce. This dish is ideal to serve with polenta or potato puree (home-made) or also fresh tagliatelle pasta ! (I prefer the pasta)
ENJOY !!!
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