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Cod gnocchi with sea truffles

Cod gnocchi with sea truffles

Recipe Cod gnocchi with sea truffles from of 17-12-2016 [Updated on 20-02-2018]

Cod gnocchi with taratufi are one of the delicious recipes contained in "The Christmas Menu" by Amref, a recipe book containing some of the preparations that great chefs such as Cannavacciulo, Cracco and Bowerman have created to support the project "Give weight to those who don't have it. Now." Thanks to the funds raised with the sale of this cookbook, Amref will be able to supply foods with a high protein content by equipping health centers with essential products to combat malnutrition and childhood malnutrition. To promote the initiative, I chose to rework and publish on my blog one of the recipes in the cookbook and the following is a reinterpretation of a Cannavacciulo recipe, that of gnocchi with cod and taratufi, I hope I don't want the great Antonino if I simplified it a little bit;) These gnocchi are really special and really delicious, I recommend you try them at the first opportunity. Happy Saturday friends, this morning I'm going to the shops to buy the last Christmas gifts, kisses: *

Method

How to make cod gnocchi and sea truffles

Wash the potatoes, put them in a large saucepan, and boil them for about 30 minutes. Once cooked, let them cool, then peel them and pass them in a vegetable mill, collecting the puree in a glass bowl.

Clean the cod by removing the skin.
Cut it into chunks and sear it a few minutes in a non-stick pan.

Then blend the cod and add it nela bowl with the potatoes, add the flour, starch and yolk.
Knead.

Once you have a compact dough, divide it into many cylinders on a floured pastry board and form the dumplings.

In a pan, sauté the spring onion, add the diced potato and let it soften.

Transfer the potato and spring onion to a blender, add water (the ideal would be seafood) and blend until creamy.

Meanwhile, cook the dumplings for a few minutes in plenty of hot salted water.
Then lift them with a slotted spoon as soon as they rise to the surface.

Transfer the cream of potatoes to the pan and add the dumplings.

Open the truffles in a pan with a lid.

Your codfish gnocchi with taratufi are ready to be brought to the table by decorating the dish with seafood.


Claudia & amp Andre's recipes

I prepared this unique dish of dumplings and stew because now, because of the way I have to put to work, I always have to prepare dishes of these, but also accompanied by some vegetables, so that they do not miss anything and they eat more they know how to say, but it can also be served separately. The stew is much more than it takes to be consumed for once, but you can add it to pasta as you like and eat the rest the next day simply you can serve it as a main course accompanied by a vegetable, a little mashed potatoes, a polenta soft, or whatever you like best, the choice is yours. Once the stew has been prepared, you can indulge in consuming it. Here I simply boiled a very nice pasta, like the durum wheat semolina gnocchi and lunch was served, purifying us afterwards with a few flat beans simply boiled and seasoned with a drizzle of extra virgin olive oil. Below I leave you the recipe for the stew.
Ingrediants :

  • 500 gr dumplings of durum wheat semolina pasta
  • 1 kg beef stew
  • 1 Kg pork leg stew
  • 400 gr tomato pulp
  • 2 cloves of garlic
  • 1- 2 onions
  • 1 glass of white wine
  • oil, pepper, rosemary, bay leaf
  1. Peel the onions, wash and cut into slices. Also peel the garlic and cut it very finely.
  2. In a large pan put a few tablespoons of oil and add the onion.
  3. Cook for just one minute and add the beef stew. Brown, add the pork stew, garlic and continue to brown this too.
  4. Deglaze with the wine, let it evaporate and add the tomato pulp, a glass of water, the aromas, flavor with homemade granular vegetable broth or, failing that, with salt, pepper and cook over low heat for about 1 hour and a half. two, stirring occasionally and if necessary, add more hot water.
  5. Now you just have to cook the pasta in plenty of salted water following the instructions on the package, drain, and flavor with stew to taste.

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Comments

I love this pasta shape dear Claudia! Your recipe is hearty and delicious. Big kisses

I like it a lot too, I find it very nice. Thanks and kisses to you too!


Method

The gnocchi
Boil the potatoes and when cooked dry in the oven at 120 & deg for 15 minutes. Peel and mash them with a potato masher.
Cook the cod & agrave in a hot non-stick pan with a drizzle of oil. Put in the cutter and blend until smooth. When the potatoes are cold, add the cod, flour, starch and egg yolk and mix.
Shape into 1 gr gnocchi. the one by rolling them on the palm of your hand.

The sauce
Stew the spring onion in extra virgin olive oil, add the potato, let it dry and put the clam water. Leave to cook until the potato is cooked, then blend until a slightly liquid cream is obtained, adjust the flavor.

Presentation
Boil the gnocchi in abundant salted water, drain and toss with the sauce, add some very finely chopped parsley.
Dye the bottom of a bowl with squid ink diluted with water, place the gnocchi with the help of a colander in the center, place the shelled and washed sea truffles on top to remove any impurities, add the sea algae found in the water boiling salted and with chilli and garlic, polish the surface with raw extra virgin olive oil.


Dark chocolate truffles, olive oil and Maldon salt.

190 g 75% dark chocolate
100 g of cream
30 g of glucose
25 g of extra virgin olive oil
1 pinch of Maldon salt
unsweetened cocoa powder & # 160 q.b.

Here the flavor of extra virgin olive oil is felt in a delicate way only in the final notes, the texture of the truffles and the touch of salt make the heart beat, increase salivation and give rise to the desire to eat again and again.

  • Coarsely chop the chocolate and place it in a bowl.

  • In a saucepan, bring the cream together with the glucose to a boil, stirring to make it melt.

  • Pour everything over the chocolate, add the oil and salt.

  • Let it rest for a few minutes, covered with a plate, mix again briefly, then emulsify with the hand blender, trying not to incorporate air, until you get a smooth, thick and homogeneous ganache.

  • Bring everything to room temperature and place in the refrigerator covered with cling film to cool for about 2 hours or in any case until the mixture is solid enough to make balls.

  • After this time, with the help of a spoon, take out many portions of ganache and with your hands form small irregular spheres that must have the size of a hazelnut.

  • Arrange them on a tray and refrigerate for 30 minutes.

  • Finally, pour the cocoa powder into a deep plate and, getting your hands a little dirty with it, give a more regular shape to each truffle, then passing it in the cocoa so as to completely cover it. Refrigerate again until ready to serve.

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Antonino Cannavacciuolo's recipe

GNOCCHETTI DI BACCALÀ, MARINE ALGAE AND SEA TRUFFLES

portions: 4 difficulty levels: average total preparation time: 1 hour

Ingrediants

(for the gnocchi)
200 g of desalted cod
250 g of boiled potatoes in their skins
40 g of white flour
1 tablespoon of potato starch
30 g of egg yolk
(for the dressing)
8 sea truffles
1 spring onion
1 potato
400 g of clam water
1 tablespoon of milk cream
extra virgin olive oil
chopped parsley
cuttlefish ink
1 chilli
1 clove of garlic
Seaweed

Preparation

1- Prepare the gnocchi by boiling the potatoes and carefully drying them when cooked. Finish cooking them in the oven at 120 ° for 15 minutes and mash them with a potato masher.

2 - Cook the cod in a hot non-stick pan with a drizzle of oil and blend it in the cutter until the mixture is smooth.

3 - When the potato has cooled, add the cod, the flour, the yolk and mix.

4 - Form gnocchi of 1 g each, rounding them on the palm of your hand.

5 - Stew the spring onion in extra virgin olive oil, add the finely chopped potato and blend with a little sparkling wine, let it dry with the water from the clams, until the potato is soft. Blend, obtaining a liquid mixture enough and, if necessary, adjust the flavor.

6 - Wash and peel the sea truffles to remove any impurities, and set aside.

7 - Soak the seaweed in salted sea water with garlic and chilli and polish the surface with a drizzle of extra virgin olive oil.

8 - Boil the gnocchi in abundant salted water, drain and toss in the sauce, adding very finely chopped parsley.

9 - Serve, placing a mirror made with squid ink diluted with water on the bottom of the plate and overlapping - with the help of a pastry cutter - the gnocchi. Finish with the seaweed and serve.

Don't miss the others exclusive interviews with chefs by Stefania!


Adriano's Pizza

For 5 pizzas of 260 gr each
Ingrediants :

3 gr fresh yeast (in summer 1.5 gr and 1.5 in the dough)

30 grams of peanut or olive oil

With the leaf hook (K) and at speed 1, add the flour, rained down, 2 tablespoons at a time (on average it takes about 10 minutes).

Work with the leaf until the dough has detached from the bottom.
Always have the foresight, from time to time, to free the leaf from the dough to make the processing homogeneous.

Finally, add the oil, making it fall flush along the walls of the planetary bowl.
Knead again for a couple of minutes.

Proceed with the staglio, forming balls of 200/260 gr

Hermetically close the container and place in the fridge in the coldest area. The passage in the fridge is important for the good maturation of the dough.

In the afternoon, take out the container and leave it, always hermetically sealed, at room temperature.

with the help of floured tarot, make clean cuts to separate them only in this way the leavening gases are retained.

With floured hands, take them from underneath and start rolling them out. During the drafting, avoid piercing the dough in order not to lose the fermentation.

Season as you prefer, I put 1 and a half tablespoons of tomato, about 700 gr of mozzarella (for all 5) season and a drizzle of oil

I cook them in a wood oven but in winter in the home oven they should be cooked in this way:


Cod gnocchi with sea truffles - Recipes


Hello everyone, today I have selected for you:

BROCCOLI AND BACCALA 'FOR EVE

The ingredients of this recipe are: 250 gr Sicilian broccoli 200 gr of desalted cod fillet 50 gr of tomato paste 1 onion 20 gr of pine nuts 30 gr of raisins to taste extra virgin olive oil, salt and pepper.

Preparation
Peel and clean the broccoli, and cut out the flowers. Drizzle the bottom of a pan with extra virgin olive oil, then arrange the cod, sliced ​​onion, broccoli, tomato paste, pine nuts, raisins and pepper in layers. Start the sequence of layers again from the oil, until all the ingredients are used up. Cook over low heat, until the broccoli is tender. If necessary, add a little water. Serve.

No comment:


A symbol of Western Liguria The temple is in the Northeast A Southern classic Stockfish alla & # 8216ghiotta & # 8217 The cannoli of Canzian "It & # 8217 is a very versatile product" Usai's fantasy "It is part of our culinary history" A signature dish by Cuttaia "It is important in my kitchen to remember" The tribute to Eduardo De Filippo "Never neglect it: it allows a thousand ideas"

It was luongo duje meter e vinticinche ... / 'a capa' e mbomma, 'foot in barchetelle /' or put the name of cod / cod! Salted cod ! Guagliù, currite / Fische, pernacchie, pummarole and strength ...

It is an extract from «Baccalà», a poem written in 1949 by the great Eduardo De Filippo where the protagonist Gennarino is silly, naive, simple like a fish dish. A synonym in the Neapolitan dialect that Antonino Cannavacciuolo has taken philologically for one of his signature dishes - Cod, cod, cod - where the fish is cooked in milk and water, then accompanied by a mayonnaise made with the scraps, respecting the tradition that used every part of it. The chef-patron of Villa Crespi he has always had fun on the subject, creating other excellent dishes such as cod gnocchi and sea truffles or cod alla pizzaiola. The confirmation of the versatility of a fish that has the second largest market in Europe in terms of consumption in Italy. Only Portugal, where the bacalao it is a religion, not only culinary, it surpasses us.

In Italy, however, there is still some confusion between cod and stockfish, the two versions of cod, a fish characterized by white meat And very delicate taste. What makes the difference is the preservation method: the first is preserved in salt for three weeks and then desalted for the various preparations, the second dried for three months in the open air and two months indoors. The one at the top - with the community PGI - is called Skrei and it is the wild Arctic cod caught between the Lofoten Islands (Norway). The recipes of our tradition are based on stockfish in almost all cases, given the advantage of a long conservation: the Genoese or Livorno "accommodato" one, the brandacujun of Ponente Ligure (similar to the very soft brandade Provencal), the Messina style stocco and the Neapolitan 'arrecanato' one with tomato, olives and capers. The linguistic dilemma is generated by the fact that in the North East where the emblematic dishes such as cod alla vicentina (the best known), alla trevigiana or alla veneziana (the whipped one, born in the 1500s) are based on stockfish.

«There are three different recipes, within 100 km: they would not be so good if stockfish were not used. The cod entered the kitchens towards the end of the 90s, when the chefs influenced by the Spanish new wave discovered the great versatility and yield of the product, even in quick cooking "he explains Daniel Canzian, Veneto doc and Marchesi's last great pupil. He suggests to readers the 'from home' version of an appetizer from his restaurant in Milan: i Crispy cannoli with polenta and creamed cod. «Mix 50 g of strong flour and 50 g of polenta flour, lightly blended, with Parmesan, water and salt. Half an hour of rest, then the dough is rolled out and 7 × 4.5 cm rectangles are obtained to be rolled on cylindrical molds. Frying is in seed oil at 160 °: then they are filled with the creamed cod, prepared by cooking in a bain-marie and gradually adding the oil as for a mayonnaise ".

Even in Rome, cod is very popular as he explains Daniele Usai, chef-patron of the starred The Tino and bistro 41.12 in Fiumicino, hosted by a sailing club. «It is part of our culinary history, I really like it with pasta or for stuffing: the central ingot, 3-4 cm high, is the best for creating cuisine. But it's nice to use all the parts, like the swim bladder: dried and fried it's amazing ». Buying advice? "Take it already soaked, don't spend less than 30 euros per kg and try the fresh cod from 2-2.5 kg". I used bet on one linguina with artichokes and cod or fresh cod. “Classic stock for a brunoise of artichokes into cubes of one cm per side, with bay leaf and rosemary: while it cooks for 10 minutes, the fish is cut into identical cubes. The pasta is drained 3-4 minutes before the correct time, stirred with the artichoke sauce and in the last 30 seconds add the diced fish. Pecorino Romano and raw minced mint give a touch of class… ».

Pizzaiola: cod smoked with pine cone. In his "kitchen of remembrance", Pino Cuttaia has a place in the sun for this dish (sensational) but also for the original 'I due baccalà' where alongside the real, boiled fish, there is the 'fake' one of Sicilian country cuisine, based on artichokes, parsley , garlic and a squeeze of lemon. To the chef-patron of the bistellato The Licata sideboard (AG), we ask how to prepare a perfect fried cod. «The fish must be dried well the day before preparation. The right pan is small, filled with sunflower oil: very hot because the cod, dipped just floured, must immediately form the crust that prevents the internal water from escaping, otherwise instead of humid, succulent it will become stringy: 2-3 minutes per maximum and will be ready to serve on straw paper ». Got it, chef.


A little salty doesn't hurt.


Ingrediants:
1 pack of puff pastry,
250 g of diced bacon,
150 g of grated Emmenthal,
250 ml of liquid cream,
2 eggs,
salt,
nutmeg,
Sesame seeds.

Method: Unroll the puff pastry on a sheet of baking paper and prick the bottom. Distribute the bacon on the bottom evenly, then the grated Emmenthal cheese. in a bowl, beat the eggs with the salt, add the cream and a pinch of grated nutmeg and pour the mixture into the pan. Cover with another layer of pasta and with the one that is left over, cut out some stars and cover them with sesame seeds. Brush the cake with milk and bake at about 200 & # 176 for 40 min.

I made this with the "mice" that Lory sent me and the recipe was suggested to me by Graziella, who had in turn taken it from her wife Terry .. I just made some changes by replacing the cheese and adding chunks yes speck .. it's very good.

11 comments:

How good is the quiche loraine, the quiche par excellence!
Happy Holidays.

Adrenaline and Micky: thanks girls .. happy holidays to you too!

All your biscuits are good and the quiche is to be copied I'm finishing the eating gifts for friends and colleagues tomorrow I just have to pack biscuits, truffles and so on

Brava a salty break is what it takes in this period of biscuits (well really it would take me a fruit and vegetable break !!) Cat

hi Elisa, how many cookies have you prepared. and this quiche? with mice never tried! :) big kisses

Complimentissimi for the biscuits and also for these delicious savory pies !!

Dear Elisa.
For this time nothing:
good, good, very good, but
only WISHES of a
HAPPY HOLY CHRISTMAS
Kisses
Nino

Happy holidays to all of you and thank you for always being here!

How beautiful are your savory pies! I had never prepared quiche loraine with the lid on, yours is very funny. I will also try the one with the "mice", intrigues me.
Best wishes to you too, from the baby girl

Awesome! Its genuinely remarkable article, I have
got much clear idea about from this article.


Cod gnocchi with sea truffles - Recipes


Hello everyone, today I have selected for you:

TAGLIATELLE VEGETABLES AND SPECK

INGREDIENTS FOR 4 PEOPLE
& # 8226 400 gr fresh noodles
& # 8226 3 courgettes
& # 8226 3 carrots
& # 8226 1/2 onion
& # 8226 1 shot of brandy
& # 8226 125 ml cream
& # 8226 8 slices of speck
& # 8226 1 knob of butter
& # 8226 oil to taste
& # 8226 salt to taste
PREPARATION
Wash and clean the vegetables: cut the carrots and courgettes into small cubes. In a saucepan, put the oil, the butter, the thinly sliced ​​onion and the diced vegetables. Salt. Sauté very well, for about 10 minutes, leaving it covered. Then add the brandy, let it evaporate and finish cooking. Cook the tagliatelle in abundant salted water. Meanwhile, add the cream to the sauce, boil for a few minutes and turn off. At this point, put the bacon cut into strips. Drain the pasta and toss in the hot sauce for a few minutes. If you want to prepare the sauce in advance, you can cook the vegetable base and add the cream and speck only when serving the pasta. Advice: you can also dress potato gnocchi with this sauce & # 8230 will be really greedy!
(recipe taken from Corriere Cucina)

BACCALA ROLLS '

Ingredients for 4 people:
500 g of cod already wet
4 sheets of carasau bread
4 datterino tomatoes
1/2 glass of white wine
1 garlic
1 onion
1 carrot
Rosemary
Extra virgin olive oil
pepper
salt
I remove any thorns from the cod fillets, put the skin aside and cut it into cubes. In a pan I fry the onion and garlic with the oil, add the cod and leave to flavor over low heat with a pinch of pepper. In another pan with a drizzle of hot oil, fry the skin of the cod cut into strips. Then I cut the leek and the carrot and put them with the tomatoes to cook in a pan with the oil.
At this point, I blend the cooked cod, thus obtaining a puree. I quickly immerse the carasau bread sheets in boiling water. I stuff them with cod puree and roll them into rolls.
I cut the rolls into pieces and place them on a baking sheet. I cook at 150 & # 176 for about 10 minutes.
I serve the cod rolls with the sauce and crunchy skin.
Finally I decorate the dish with rosemary.
(recipe from Cucina con Ale)

COLORFUL SALAD

INGREDIENTS FOR 4 PEOPLE
& # 8226 50 g of soncino
& # 8226 1 bunch of rocket
& # 8226 1 fennel
& # 8226 1 carrot
& # 8226 1 yellow pepper
& # 8226 6 radishes
& # 8226 10 strands of chives
& # 8226 2 tablespoons of apple cider vinegar
& # 8226 4 tablespoons of extra virgin olive oil
& # 8226 goes up
& # 8226 pepper
PREPARATION
Clean and wash the rocket and soncino, drain them well and place them in a large serving dish. Wash and clean the vegetables, slice them thinly and also transfer them to the serving dish. Wash the chives and chop them, add them to the other ingredients and mix.
Prepare a vinaigrette by emulsifying the extra virgin olive oil, the vinegar, a pinch of salt and a pinch of pepper with a fork. Dress the salad with the vinaigrette, mix thoroughly and serve.
(recipe taken from Corriere Cucina)


Video: Fish-sticks Φιλέτα μπακαλιάρου με Πατατοσαλάτα η Μπρόκολο. (October 2021).