Giovedì gnocchi....
Oggi rimaniamo inchiodati alla tradizione ed in particolare a quella umbra, ormai mia terra d'adozione...
La ricetta che oggi ti propongo arricchisce un pranzo domenicale, quando ci si alza presto per preparare il sugo (io generalmente lo preparo la sera prima...) e si imbandisce la tavola per tutta la famiglia...quando, insomma, ci si aspetta un pranzo "da combattimento" che terminerà verso le cinque del pomeriggio...I MIEI PREFERITI!
Come ti accennavo puoi agevolarti preparando sia sugo, che gnocchi il giorno prima (forse farò storcere il naso a qualcuno, ma potresti anche farli in netto anticipo e riporli in congelatore per ritrovarli pronti all'uso)...
Gnocchi al sugo d'oca
Cosa ti occorre:
600 gr di patate,
1 uovo,
farina q.b.,
500 gr di polpa d'oca,
350 gr di pomodori,
1 bicchiere di vino bianco secco,
4 cucchiai di olio extravergine d'oliva,
1 carota,
1 cipolla,
1 costa di sedano,
1/2 bicchiere di brodo
pecorino grattuggiato q.b.,
sale,
pepe.
Preparazione:
Setaccia in una purea le patate lesse, aggiungi l'uovo sbattuto e la farina necessaria a renderlo un composto di media consistenza.
Dall'impasto ricava delle strisce (della misura di un dito) e taglia a pezzi di circa 1,5 cm, decora gli gnocchi strisciandoli nei rebbi della forchetta con il polpastrello del pollice (se non li hai mai fatti i primi sembreranno dei mostri informi, poi cominceranno a prendere la tipica forma degli gnocchi...non ti scoraggiare!).
Riponili su un tovagliolo per togliere l'umidità e prepara il sugo per condirli...
Taglia a pezzi piuttosto grossi la polpa dell'oca e mettila a rosolare nel'olio ben caldo con il trito di aromi (carota, cipolla, sedano). Bagna con il vino bianco e lascia sfumare, sala e pepa a piacere.
Dopo circa 10 minuti, aggiungi i pomodori passati e fai cuocere per altrettanti minuti. Bagna con poco brodo per insaporire, lascia cuocere a fuoco lento per una mezzoretta, infine, trita i pezzi della polpa d'oca e rimettili in casseruola col sugo ben ristretto per condire gli gnocchi.
Metti a lessare gli gnocchi e scolali quando vengono a galla, condiscili con il sugo e spolvera con una buona manciata di pecorino grattuggiato (a me piace anche a scaglie...)
Alla prossima...
English version
Today we are nailed to the tradition and in particular the umbra, now my adopted land ...
The recipe that I propose today enriches a Sunday lunch, when you get up early to prepare the sauce (I usually prepare it the night before ...) and it prepares the table for the whole family ... when, in fact, we wait a lunch "fighting" to end at five o'clock in the afternoon ... MY FAVORITE!
As I mentioned you can both facilitate you prepare the sauce, gnocchi that the day before (maybe I'll turn up their nose at someone, but you could also do well in advance and store in freezer to find them ready to use) ...
Gnocchi with duck sauce
What you need:
600 g of potatoes,
1 egg
q.b. flour,
500 grams of goose flesh,
350 g tomatoes,
1 cup dry white wine
4 tablespoons extra virgin olive oil,
1 carrot,
1 onion,
1 celery stalk,
1 / 2 cup of broth
q.b. pecorino cheese,
salt,
pepper.
Preparation:
Sift in the mashed potatoes, add the beaten egg and flour needed to make a mixture of medium consistency.
Derived from mixing of the strips (the size of a finger) and cut into pieces about 1.5 cm, decorated strips in the gnocchi with the tines of a fork tip of the thumb (if you have not ever made the first of the monsters seem to tell Then begin to take the typical form of dumplings ... do not be discouraged!).
Store it on a towel to remove moisture and prepares the sauce to season ...
Cut into fairly large pieces of goose flesh and put it to brown nel'olio hot with the chopped herbs (carrot, onion, celery). Pour the white wine and let evaporate, dining and pepper to taste.
After about 10 minutes, add the pureed tomatoes and cook for as many minutes. Wet with a little broth to taste, let simmer for half an hour, finally, chop the pieces of goose flesh and return it to pan with sauce well reduced to season the gnocchi.
Boil the gnocchi and drain when afloat, season them with the sauce and sprinkle with a good handful of grated cheese (I also like flakes ...)
Until next time ...
English version
Today we are nailed to the tradition and in particular the umbra, now my adopted land ...
The recipe that I propose today enriches a Sunday lunch, when you get up early to prepare the sauce (I usually prepare it the night before ...) and it prepares the table for the whole family ... when, in fact, we wait a lunch "fighting" to end at five o'clock in the afternoon ... MY FAVORITE!
As I mentioned you can both facilitate you prepare the sauce, gnocchi that the day before (maybe I'll turn up their nose at someone, but you could also do well in advance and store in freezer to find them ready to use) ...
Gnocchi with duck sauce
What you need:
600 g of potatoes,
1 egg
q.b. flour,
500 grams of goose flesh,
350 g tomatoes,
1 cup dry white wine
4 tablespoons extra virgin olive oil,
1 carrot,
1 onion,
1 celery stalk,
1 / 2 cup of broth
q.b. pecorino cheese,
salt,
pepper.
Preparation:
Sift in the mashed potatoes, add the beaten egg and flour needed to make a mixture of medium consistency.
Derived from mixing of the strips (the size of a finger) and cut into pieces about 1.5 cm, decorated strips in the gnocchi with the tines of a fork tip of the thumb (if you have not ever made the first of the monsters seem to tell Then begin to take the typical form of dumplings ... do not be discouraged!).
Store it on a towel to remove moisture and prepares the sauce to season ...
Cut into fairly large pieces of goose flesh and put it to brown nel'olio hot with the chopped herbs (carrot, onion, celery). Pour the white wine and let evaporate, dining and pepper to taste.
After about 10 minutes, add the pureed tomatoes and cook for as many minutes. Wet with a little broth to taste, let simmer for half an hour, finally, chop the pieces of goose flesh and return it to pan with sauce well reduced to season the gnocchi.
Boil the gnocchi and drain when afloat, season them with the sauce and sprinkle with a good handful of grated cheese (I also like flakes ...)
Until next time ...
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