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Ecco la ricetta del nostro Chef Pierpaolo. Nel caso non fossi fuori stagione è possibile sostituire gli asparagi con i carciofi. Elimina la cotenna dal guanciale e taglialo a fettine spesse ½ cm poi, dalle fette, ricava dei bastoncini.
Gnocchi di asparagi con burrata e guanciale cuisine is really a dish that’s classified as an easy task to make. through the use of elements that exist around you conveniently, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Gnocchi di asparagi con burrata e guanciale dishes which you make.
Alright, don’t linger, let’s plan this gnocchi di asparagi con burrata e guanciale menu with 12 substances which are undoubtedly easy to acquire, and we have to process them at the very least through 7 tips. You should commit a while on this, so the resulting food could be perfect.
Ingredients Gnocchi di asparagi con burrata e guanciale:
- Prepare for Asparagus Gnocchi
- You need 400 g for Asparagus
- Provide 300 g - Semolina Flour
- Need 100 ml for Water
- Get for Burrata Cream
- You need 80 g - Burrata
- Make ready 80 g Parmigiano
- Give 80 ml for Milk
- Prepare 1 of Egg
- Get Salt
- Give Pepper
- Give 80 g Guanciale
Gnocchi Cime di Asparagi, Robiola e Guanciale. Non lasciatevi sfuggire la farifrittata di asparagi, la versione della frittata senza uova dal sapore delicato. Seguire una dieta vegana può essere difficile se non si conoscono alcuni trucchi per ricreare sapori e consistenze a cui siamo abituati. Lavare gli asparagi, cuocerli a vapore, frullarli con un filo di olio, un pizzico di sale e pepe.
Gnocchi di asparagi con burrata e guanciale steps:
- To prepare the asparagus gnocchi with burrata cream and guanciale, First wash the asparagus, then cut away the white part at the base and peel the stem to eliminate the most fibrous part.Cut the tips that will be used to season the gnocchi.
- Boil the asparagus, in salted water for 15 minutes, until they are soft. Halfway through cooking also add the tips that require less time. Drain the cooked asparagus well, set aside the tips and transfer the stems to a bowl. Blend them with the immersion mixer, you will need to obtain a cream. Incorporate semolina and start kneading.
- Pour the water a little at a time and continue to knead by hand until a compact and uniform dough is obtained. Gradually adjust whether to add more water or use less.
- Remove 25g pieces and roll them to create a 10 loaf. Cut 3 cm pieces and with your hands formed 12 gnocchi
- Place the gnocchi on a cut, sprinkle with the semolina, cover them with a cloth and let them rest for 30 minutes. Now take care of the dressing: in a bowl pour the egg, the grated cheese, season with salt, pepper. - - Mix with a whisk or fork to obtain a homogeneous mixture. Now place the burrata in a bowl and blend it with the immersion mixer. - Stir in the egg mixture, add the milk and blend again.
- You will get a smooth cream without lumps. In the meantime, place a pan full of salty water on the fire and bring to the boil, it will be used for cooking the gnocchi. Cut the bacon into strips and pour it into a hot pan and brown it for a few minutes.
- In the meantime, cook the gnocchi and drain them in the sauce as they rise to the surface. Sauté in a pan for a few seconds to flavor. - - Turn off the heat and also add the burrata mixture and the asparagus tips kept aside mix and serve the asparagus gnocchi with burrata cream and guanciale immediately.
Frullare anche la burrata con un po' di panna fresca e latte. Questi ingredienti serviranno da base del finger food. Preparare il mango tagliandolo a piccoli tronchetti. Lo chef, invece propone un caviale di mango. Gnocchi are a variety of pasta consisting of various thick, small, and soft dough dumplings that may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, cornmeal or similar ingredients, and possibly including flavourings of herbs, vegetables, cocoa or prunes.
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