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Sardinian Gnocchi with Leek Fondue
Cook the fregula (granular semolina, similar to couscous) in vegetable broth with safflowers and salt, allowing it to absorb the broth well, as you would a risotto. Chill, and finish the mixture by adding the mashed boiled potatoes and the rest of the ingredients. Using two spoons, form the mixture into small gnocchi, dust with a little Parmigiano Reggiano, and gratinee. For the fondue: clean and cut the leeks into long pieces. Saute them on low heat with a little oil. Cover with vegetable broth and cook for about 10 minutes. Stir in the red turnip, add the truffle and adjust for flavor with the oil and Parmigiano Reggiano. Present the gratineed gnocchi and the fondue garnished with chives.
Ingrediants:
Fregula (toasted), Potatoes (boiled and mashed), Safflower (carthamus), Sardinian peretta (typical cheese), Sheep ricotta, Grated pecorino, Chives, Wild fennel, Extra virgin olive oil, Grated Parmigiano Reggiano, Leeks, Black truffle, Vegetable broth, Red turnip, oven roasted, Extra virgin olive oil, white pepper, Salt&&250, 2, 10, 100, 50, 30, 20, 10, 40, 2, 500, 50, 1, 1/2, 50, , &&1, , 1, 1, 1, 1, 1, 1, 1, 5, 1, 1, 8, , 1, ,
Category: Main Dishes
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