Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 120 minuti |
Ingredients
| 100 g | potatoes |
| 300 g | flour |
| 200 g | strakì Sterilgarda |
| 2 | eggs |
| 1 | shallot |
| 1 cespi | radish |
| 3 cucchiai | Sterilgarda microfiltered whole milk |
| 2 cucchiai | olive oil |
| salt | |
| pepper |
Prepare this recipe with:
Preparation
- Boil 1 kg of potatoes in plenty of salted water,
- Mash the potatoes while still hot, let the puree cool and mix with 300 g of flour, 1 whole egg and a pinch of salt.
- Divide the dough into long cylinders, cut into 2 cm pieces and press lightly on the prongs of a fork.
- Clean and wash 1 head of red radicchio. Pat dry with kitchen paper and cut into strips.
- Peel 1 shallot, chop finely and brown with 2 tablespoons of extra virgin olive oil.
- Add the radicchio, salt and sauté over low heat.
- Place the Sterilgarda Strakì in a saucepan with 3 tablespoons of Sterilgarda milk. Stir, turn the heat to low and let the cheese thicken. Turn off and keep warm so that the cheese does not coagulate.
- Plunge the gnocchi into a pan with plenty of boiling salted water.
- Drain with a slotted spoon as soon as they come to the surface
- Mix the gnocchi with the Strakì cream and garnish with the radish.
Slice the onion In a non-stick pan, melt the butter with the onion Add the speck Add the rice and toast Add the beer, broth and the rest of the ingredients ...
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