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 |
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.
Cook the rice al dente in salted water Dice the vegetables and the provola Brown the vegetables separately Add the mascarpone and strakì to the béchamel ...
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