Grilled gnocchi, franciacorta sauce, calvisius dry caviar

Chef Augusto Pasini Ristorante Hill Colle

Difficulty
Medium/High
Time
03:00
Ingredients

INGREDIENTS FOR 8 PEOPLE

For the gnocchi:
750g red potatoes
30 g 00 flour
25 g cornstarch
1 egg yolk
5g salt
2.5 g white pepper
10 g grated Parmesan cheese
salt to taste

For the Franciacorta Sauce:
275 g Franciacorta Brut
700 g fresh cream
25g shallots
55g butter
90g Parmesan cheese

Preparation

Cook the potatoes in salt at 200°c for 1 hour and 30 minutes. Peel them, sieve them hot and then cool them. Combine the other ingredients and mix until a smooth mixture is obtained.
Prepare gnocchi of about 15g each and then roll them on a fork so they are grooved.

Blanch the gnocchi in salted boiling water and cool them in water and ice.
Dry them carefully and transfer them to the 220° grill with a drizzle of extra virgin olive oil until they are golden brown on both sides. Put them on a tray lined with baking paper and bake at 200° C for 6 min.

Reduce the Franciacorta and shallot in a saucepan, then add the cream and reduce to 1/3 . Whip with butter and parmesan cheese.

Presentation:

Pour the Franciacorta sauce onto a deep plate then arrange 6 gnoochi on it and using a fine grater (better if microplane) grate 1g of “Calvisius ” caviar onto each gnocco. Serve hot.

也阅读

MAIN PARTNERS

logo michelin
CNMI Camera Nazionale della Moda Italiana
Porsche Carrera Cup Italia
1000 Miglia

TECHNICAL
PARTNERS

Slow Food
Parmigiano Reggiano
Calvisius
Acqua Panna
San Pellegrino
Valoritalia

EDUCATIONAL
PARTNERS