Chef EMANUELE SCARELLO, Restaurant To friends from 1887 in Udine, Godia (Ud)
PREPARATION + COOKING: 45 MINUTES + 4 HOURS FOR THE "WATER" FROM JAMÓN
FOR 4 PEOPLE
FOR THE "WATER" FROM JAMÓN
1 Ham stinchetto
1 l water
FOR THE "SALE" FROM JAMÓN
250 g of prosciutto di San Daniele
FOR THE "VEIL" OF HAM
8 thin slices of prosciutto di San Daniele
FOR POTATO GNOCCHI
8 kennebec potatoes
150 manitoba flour
salt and pepper
melted pork fat
Bake in the roner shank with water at 80° C under vacuum for 4 hours. You will get a water rich in perfumes and with the taste of the ham!
FOR "SALT". The chopped ham and toast with his fat in a pan lyonnaise. Remove from heat and place on absorbent paper.
FOR THE DUMPLINGS. Wash the potatoes and cook with Peel. Once cooked, Peel and mash with a potato masher still hot, collect them in fontana on a work surface and let cool. Then add the flour, eggs, Salt, pepper and nutmeg.
Mix well and make small dumplings. Pass them on the fork, thus the small grooves that will welcome the sauce. Cook the gnocchi in salted water and drain with slotted spoon as soon as they float to the surface. Toss quickly with the ham fat grigliateli melted in a pan.
Place in a soup plate two spoonfuls of "water" from Jamón, place grilled gnocchi, a few grains of salt, the "veil" of ham and supplemented with mixed.
(Use granted from Lead, Milan)