|
| GNOCCHETTI
WITH GORGONZOLA SAUCE |
RECIPE
BY TALLYRAND |
 |
".
. . and I still haven't found what I am looking for"
 I
am still hoping someone out there knows of and has a
recipe for the Italian biscuits Osso di morti.
If you do, please, I would love to hear from you and
hopefully with a recipe attached to the email.
This
Friday saw the end of the final week for my trainee
chefs. After being with me,or should that be putting
up with me, for the last thirty-four weeks my students
have completed their final leg and are about to embark
and make their own mark on life. They have all done
very well over the year and I am looking forward to
100% of them graduating on Tuesday. I am more than proud
to say it looks like all of them will be leaving to
move straight into full time positions. Some are staying
local, some are moving further afield, some to small
establishments, some to large hotels, one has been accepted
into the New Zealand Army for further training, one
has an apprenticeship in what has just been voted the
top exclusive resort in the world . . . but no matter
what they do and where they go, an international award
winning lodge or a local café, they are all great
successes. A tutor cannot ask for more than them graduating
and going straight into a job.
It
has been a great year with you all and I am proud to
have been a small part of your lives. I know you will
all go on to bigger and better things and make yourselves
proud.
Carrying
on with my gondola trip through my favourite Italian
foods and recipes, this week's recipe makes for a great
appetiser to follow last week's soup or served as a
larger portion with salad and bread sticks it just right
for a Sunday brunch dish. It comes from the area of
Italy called Veneto and uses one of the kings of cheeses
and maybe the king of blue cheeses: Gorgonzola . . .
bellisimo!
Throughout
Italy you will find many variations of dumplings being
served. Most of them are called 'gnocchi'. Smaller,
lighter textured dumplings however are called 'gnochetti'.
Quick, simple and easy to prepare, not to mention fun,
you can have a delicious Italian dish, fresh on the
table in no time at all. In fact the shopping will take
longer than the preparation and cooking will.
For
previous Italian recipes I have covered:
Gnocchetti
di Ricotta al Gnocchi with Gorgonzola - (Cheese
Dumplings with Gorgonzola)
Ingredients
for Gnocchetti
| butter |
50
|
gm |
| cream |
50
|
ml |
| gorgonzola |
100
|
gm |
| ricotta
cheese |
500
|
gm |
| parmesan
(fresh) |
50
|
gm |
| semolina |
50
|
gm |
| egg
yolks |
3
|
pc |
| cilantro |
|
sq |
How
to make Gnocchetti
Sauce:
- Place
the butter and cream in a saucepan and heat gently
until the butter has melted
- Add
the gorgonzola in small amounts and stir or lightly
whisk until the gorgonzola and combined with the sauce,
continue until all the gorgonzola has been used
- Keep
warm to one side
Gnocchetti:
- Combine
the ricotta with the parmesan (grated), semolina and
the egg yolks
- Season
with salt, freshly milled pepper and freshly grated
nutmeg
- Add
some finely chopped cilantro and mix well
- Pour
some olive oil onto your hands and taking small amounts
of the above mixture roll into 2 cm balls
- Drop
the gnocchetti into a pot with salted water on a rolling
(but not violent) boil and simmer for 2 - 4 minutes;
they will rise back to the surface once cooked
- Remove
from the water and drain well
- Place
into a cappuccino bowl or similar and coat with the
sauce
- Serve
with some shaved parmesan on top and a generous amount
of shredded cilantro (coriander leaves)
Chef's
Tip for Gnocchetti:
Personally
I like this dish with a good handful of shredded basil
tossed through at the last minute
Enjoy
and bon appetit . . . . .
|
Chef's
terminology:
|
| |
lt |
=
|
litres |
|
tsp |
= |
teaspoon |
| |
ml |
=
|
millelitres |
|
tbs |
= |
tablespoon |
| |
kg |
=
|
kilograms |
|
sq |
= |
sufficient
quantity (add to taste) |
| |
gm |
=
|
grams |
|
pc |
= |
piece,
meaning a whole one of |
|
Recipe
from professional
Chef Tallyrand
Email
Hub-UK : info@hub-uk.com
|
