Yes, but not the usual gnocchi so right for a change, new forms and new filling.
The first time I ate ravioli was working in the Marche.
and as already written many times, the service is not happy with the finished kilate of food prepared and served to customers, with colleagues is going around cafes characteristic.
"Our" kitchen was definitely great, but even children in their twenties was just too much.
I speak of the early 80 (miiiiiiiii) when it was fashionable to eat penne alla vodka, the noodles with salmon, shrimp cocktail (miticooo) and tortellini with cream and ham.
I still remember after Ancona Piazza Rosselli under the arches to get to the center, ccidenti not remember the way ;-( There was a tiny restaurant run by two boys, was so small that even in the summer put two and two plank benches outside, the inside was painted with blue enamel peeling walls and the HCCP thousand light years away; -)) We often went to eat there because they made the penne alla vodka ahahahahah best in the world. In truth there was good
age, carelessness and a city that I loved from the first moment we set foot
;-) Anyway I said, I ate the first dumpling Gradara to open a local (or never closed ?) until the late morning, called the Gradarina ;-) and made of noodles with meat and beans to scream!
One night (night is better ;-) I decided to change course and took me to meat-filled dumplings served with butter and Parmesan, from pure delusion, I had never eaten, and in truth it was completely ignorant of its existence.
asked me the recipe without knowing that it is concerned with that kind gesture, would have marked for months the fate of poor friends, relatives and who I happened to shooting, gnocchi, dumplings only for all
;-) After a few months of my adventure Marche ended and so did my time "gnoccoloso!
I left there 3 years of my life, between the Passetto, the Jewish Ghetto, the Rome and his "Triptych", which I loved but who did not eat ogggi torture ;-) the two sisters, friends, colleagues, a great love and much much more ..
Anyone who knows me knows how I am still tied to that time working as Ancona and in my heart all the good things he gave me.
today with my recipe I gave you another piece of my life ;-)
Years pass fashions change, including those of food, then I have revisited both the shape and the filling.
Perfect and delicious, but every time I think I would go back for a moment, just a moment, back in time ..;-)
forgot to drink water to 13 Cannelle and perhaps that is why I am not come back ..!
When ready the dough pull the dough (a bit thinner than that in photo) of the disks formed in the center position a bit of stuffing so ..
Fold each disk into two resulting in a crescent so ..
Take each crescent arricciatela put up and inward so get your dumplings ..
sure to add flour to the potato gnocchi should be soft and the filling should feel very good ..
When the potatoes are cooked "squeeze" very good place one at a time inside a potato masher and continuous light pressure, see uscire tutta l'acqua in eccesso, a questo punto schiacciate sino in fondo ottenendo così un impasto asciutto che richiederà meno farina.
Ogni famiglia ha la sua ricetta io vi posto quella di mia nonna che li condiva poi con Squèta burro fuso e cannella.
GNOCCHI DI PATATE RIPIENI DI ASTICE FINOCCHIETTO E POMODORI
(salsa al ristretto di astice olio di basilico e sale alla vaniglia)
Per i gnocchi
500 gr di patate (pasta bianca)
200 gr di farina circa (dovrete stabilirlo voi mentre lavorate l'impasto)
1 uovo
1 bicchierino di grappa
salt Work the dough as little as possible, once prepared very well floured work surface and form your disk of dough that are then filled.
For the sauce I used to go well but even simple lobster shrimp scampi or lobster
2 (pulp) from the carapace keep
a bunch of wild fennel
2 / 3 tomatoes (spelateli)
1 / 2 cup of the comic (if you have not fine a broth made with celery, carrot, parsley and tomato filtered once cooked and add salt)
extra virgin olive oil 1 shallot
chop with a knife the flesh of the lobster, you blanch the fennel in boiling salted water chop, reduce diced tomatoes-
In a pan fry the shallots, add the tomatoes and fennel, cook for 5 minutes, add the lobster to let go of a minutes, turn off the heat.
Place a strainer over a container, pour in the preparation you put on weight and pouring all the liquid.
Put aside the filling, pour the resulting liquid into a saucepan, add the lobster shells left by the wayside, add a little comic cook for 30 minutes, Strain the sauce and reduce again until desired thickness.
knife to chop the whole stuffed, filled dumplings, cook in boiling water like regular gnocchi, place them in small dishes served with a thread of basil oil and a sprinkling of salt vanilla ELGAAAAAAAAAAA .. THANKS FOR SALE! ;-))
Basil oil
Extra virgin olive oil 1 bunch basil
Bring the oil to 65 °, add the basil and leave to infuse for several hours, pass everything to a very fine sieve, keep in refrigerator when ready.
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