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https://www.raiplay.it/programmi/esem... - Gian Piero Fava offers one of his recipes that tell the story of Rome and Italy. Today, in particular, the Roman chef prepares stuffed and fried gnocchi. Ingredients: 600 g red potatoes, 200 g flour, 2 egg yolks, 20 g starch, 150 g taleggio cheese, 300 ml white wine, 1 l oil for frying, 700 g Roman courgettes, 10 white asparagus, 3 spring onions, thyme, 35 g pine nuts, basil, 100 g burrata, oil, salt and pepper, 15 confit cherry tomatoes, pepper powder, tempura courgette flowers Method: In a pan, stew the sliced spring onion with oil, water and thyme. Combine the green part (outside) of the courgettes, cut into very small cubes, and the cleaned and chopped white asparagus. Let it cook for a few moments on high heat: they must remain crunchy. Add the basil. Cut the white part of the courgettes and a few whole courgettes into large pieces and put them in a saucepan, then cover them with water. Let it cook. Blend with an immersion blender and filter the cream. For the sauce, blend the burrata (the inside) with oil, salt and pepper. For the gnocchi, work the boiled and mashed potatoes (now cold) with the flour, egg yolks and potato starch, until you obtain a smooth and compact mixture. Roll out the dough with a rolling pin, to a thickness of about 3-4 mm. Make some disks, with a pastry cutter or a cup. On each disk, we place a cube of Taleggio and close the dough on the cheese, closing in a half-moon. We dip the gnocchi in hot and deep oil and let them fry until golden. On the plate, we spread a little zucchini cream and a little burrata cream. We distribute the crunchy vegetables on top and place the fried gnocchi on top. We finish with the confit tomatoes and the pepper powder.