http://geishagourmet.com/2012/06/02/il-san-daniele-secondo-scarello-assolutamente-san-daniele-con-gnocchi-grigliati-e-misticanza/

The San Daniele second Scarello | Absolutely San Daniele with grilled gnocchi and Mixed Greens

by Saturday, June 2, 2012

Absolutely San Daniele with grilled gnocchi and Mixed Greens

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

 

INGREDIENTS

 

FOR THE "WATER" FROM JAMÓN

1 Ham stinchetto

1 l water

 

FOR THE "SALE" FROM JAMÓN

250 g of prosciutto di San Daniele

cut large

 

FOR THE "VEIL" OF HAM

8 thin slices of prosciutto di San Daniele

 

FOR POTATO GNOCCHI

8 kennebec potatoes

2 eggs

150 manitoba flour

salt and pepper

nutmeg

melted pork fat

Mixed Greens

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)

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