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Prep time
1 hour
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Cook time
15 minutes
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serves
2 plates
Author Notes
An italian recipe by Dario Gualtieri.
He was the first Argentine chef to participate in the most relevant and demanding gastronomy competition in the world: the Bocuse d'Or. That was in 1999, and by then he had cooked alongside Francis Mallmann and had been chef at La Mansión Park Hyatt Hotel. There are numerous and outstanding kitchens in which he put his art - among them those of Llao Llao Hotel & Resort, where he was executive chef, or Casa Umare.
A career that earned him recognition from the Académie Culinaire de France in 2005, until who in 2015 opened his Darío Gualtieri Bistró, a project cut short by the quarantine. —MarieRose
Ingredients
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250 grams
wheat semolina
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100 grams
butter
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1 liter
whole milk
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2 grams
nutmeg
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3
yolks
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150 grams
beets
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150 grams
carrots
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150
greeen onion
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150 grams
turnips
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Pinch
pepper
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Pinch
marine salt
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Pinch
nutmeg
Directions
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Clean the vegetables and peel them. Cook them separately in plenty of boiling water with sea salt. They should be crispy. Reserve.
Boil the milk with a little salt, pepper and nutmeg. Add the semolina in a stream, mixing continuously with a whisk until the mixture begins to thicken. Continue mixing with a wooden spoon. Add the butter, when the edges begin to come off, add the finely grated pecorino. Mingle. Remove from heat, add the yolks and mix again. Adjust seasoning.
Place the preparation on a plate with plastic wrap and cover with more film. Pass a rolling pin over it until it reaches a thickness of 1.5 cm. Reserve in the refrigerator for six hours. Cut the dough with a circular cutter.
Brown the gnocchi on both sides in a frying pan with olive oil and finish in the oven for five minutes. Serve with the cooked vegetables, some greens and the tabbouleh on the side.
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This tabbouleh is made with grated cauliflower processed and mixed with tomatoes, cucumbers and onions cut very small, with oil and herbs
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