11/8/2009 Recipes

11/8/2009 Dinner Recipes
(serves 6-8 people)

Two kinds of gnocchi (regular potato and pumpkin)
Potato Gnocchi
- Boil 1 kilo of potatoes
o Peel and put through a ricer
- Mix together like pasta (working in the circular formation with a fork) 300g flour, 2 eggs, a pinch of salt
o Add these ingredients to the potatoes half at a time
- Mix gently and completely so that when you cut into to the dough bun, you only see potato and no flour
o Let the bun relax
- Sauce
o The base of the sauce is EVOO, tomatoe paste, a little water, and salt
• Bring to a slow boil
• Then add garlic cloves and you can add vegetable bullion if you want
o Take pieces of lamb, beef, pork (whatever you have)
• Sprinkle them with salt, parmesan, and pepper
• Roll the meat up and stick it with a toothpick
• Sautee the meat in EVOO with garlic cloves
• Add a ladle of the tomato sauce and bring to a slow boil
• Add another ladle and mix, and another ladle, and another until you can see minimal oil in the sauce
o In between each ladle let the sauce mix and absorb with the oil
• All while mixing over a slow boil
• Can add basil here
o When you can finally see minimal oil, add one last ladle of sauce over meat, reduce heat, and cover
• After 20 minutes add some water.
- Heat up some of the sauce with cooked gnocchi in it
o Do not include the meat rolls in final sauce
o Add pepper and shaved Parmesan
Pumpkin Gnocchi
- More than 1 kilo of raw pumpkin, but when it is baked, skinned, and pureed it should come out to 700g, 200g ricotta cheese, 200g flour, 60g of grated parmesan, a pinch of salt, pepper, nutmeg, and 3 eggs
- Flour is very important with the mixing because the pumpkin will be wetter
- Mix the same way as above
- Sauce
o Melt butter with sage leaves in it and a bit of cream
• Bring to a boil
• Then turn down the heat
When forming the gnocchi
- Cut off pieces of bun
- Snake roll the dough and get the outside covered with flour
o Roll out by fanning out with your hands and don’t roll back towards you
o Looking for very circular roll, cut into pieces
o Roll the pieces over a grooved edge like a fork
When cooking the gnocchi
- Boil water, EVOO, and salt in a wide pan so you will be able to see everything
- Gnocchi are finished when they float
o It does not take very long

*Using flour in these mixtures is important but you also must be careful and pay attention to the texture

Veal Cutlets
- Pat cutlets in flour
- Cook only right before you are about to eat them
- To cook, sautéed cutlets in butter and a bit of water mixture
o Do not brown
- Sauce
o 30 g butter, 1.5 tsp Dijon mustard, 3tbs green pepper, 100g heavy cream
o Stirred together
- Add sauce to butter/water mixture
- Add 80g walnuts

Carrots
- Boil carrots and cut into pieces
- Sautee in EVOO with garlic cloves
- Add salt

Fritelle Dessert
- 250g boiled potatoes, pealed and put through the ricer, 250 g flour, 1 eggs, 50g butter, 50g sugar, pinch of salt, an entire lemon of zest, 1 packet of yeast mixed with warm milk
o All mixed together like you would with pasta.
o Flour is important here for mixing
- Cut off pieces of bun and roll out pieces, so that you can loop them around to make a ribbon shape
- Let rise all set out
- Fry in EVOO after risen in a small amount of oil
- Sprinkle powdered sugar on the top