DRIED MUSHROOMS RAGOUT and COOKED FLOUR GNOCCHI #drymushrooms #mushrooms #porcini #driedporcini ■ HERE'S WHERE YOU CAN FIND ALL THE THINGS I USE, MY BOOKS, T-SHIRTS, THE KNIFE, ALL THE EQUIPMENT YOU SEE IN THE VIDEOS https://linktr.ee/rapanello FREE ENTRY ________________________________ “The links above are affiliate links. If you purchase through these links, I will earn a small commission at no additional cost to you.” _________________________________ Dried Mushrooms Ragout and Cooked Flour Gnocchi Here is a nice thick, tasty, concentrated ragout, but instead of meat, dried mushrooms, with their intense aroma, to season a nice plate of Gnocchi made with Cooked Flour. It doesn't get any better than this… Ingredients for 6 generous portions of Ragout. Dried porcini mushrooms 100 g 1 x Carrot celery onion 100 g bacon or guanciale (or 3 tablespoons of oil) Half a glass of white wine Salt Pepper rosemary, bay leaves, 1 garlic Tomato puree 400 g For the gnocchi for 6 people 350 ml water 350 g flour Soak the mushrooms in warm water for 30 minutes. In the meantime, make a soffritto with the guanciale, rosemary and a clove of garlic. Put the soffritto in a pan, melt and then brown, in the meantime also add a carrot, an onion and a celery stalk, chopped. Brown well. Lift the mushrooms delicately from their water so that any residue of soil goes to the bottom, squeeze well and chop with a knife. There is no need to soak too much because the mushrooms will cook for quite a long time anyway. Also brown the mushrooms with the vegetables and moisten with wine, let it dry. Now gently moisten with the mushroom water so that the soil remains in the last centimeter deposited at the bottom of the bowl that you will not use. Add the tomato, salt and pepper, a bay leaf and bring to a boil. Then lower the heat and boil slowly for an hour with the lid stirring occasionally. Prepare the cooked flour gnocchi In a pot put 350 g of water to boil, when it boils add the same weight of flour and mix, after 30 seconds remove from the stove and mix for a couple of minutes. Turn the dough onto the table, wait 2 minutes for it to burn less, a light dusting of flour and with your hands swing the dough slightly which will become smooth immediately. Cover it and taking a small portion of about 100 grams at a time you can proceed as with classic gnocchi, that is creating like cigars by rolling your piece, then cut into small gnocchi and roll them in your hands like balls. Place the gnocchi on a floured tray. The ragù is ready, remove it from the stove and instead put a pot with plenty of water to boil. As soon as it boils, cook the gnocchi until they float to the surface. Drain them and season them with your ragù. It will be amazing. With this mushroom ragù you can also make an excellent lasagna. mushroom ragù, dried mushrooms, dried mushroom recipes, dried porcini mushrooms, porcini mushrooms, _________________________________ ■ My books https://www.impremix.it/prodotto/rapa... https://www.impremix.it/prodotto/fate... ■ RAPANELLO SHOP https://rapanelloelasuacucina.blogspo... ■ HERE ARE MY T-SHIRTS WITH A GIFT FOR YOU write RAPA1 as a discount code and you will get a gift visit www.pampling.com where you can find the offers ■ Contact only for commercials [email protected] ■ My second channel of HOME AND GARDEN WORKS / @casaegiardinodigabriele radish recipes