Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, gnocchi di asparagi con burrata e guanciale. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Ecco la ricetta del nostro Chef Pierpaolo. Nel caso non fossi fuori stagione è possibile sostituire gli asparagi con i carciofi. Servite gli gnocchi ben caldi, con granella di pistacchi e listarelle di guanciale croccanti! Trofie con crema DI asparagi e gorgonzola - cucinandomelagodo.
Gnocchi di asparagi con burrata e guanciale is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Gnocchi di asparagi con burrata e guanciale is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can have gnocchi di asparagi con burrata e guanciale using 12 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Gnocchi di asparagi con burrata e guanciale:
- Make ready Asparagus Gnocchi
- Make ready 400 g Asparagus
- Get 300 g Semolina Flour
- Prepare 100 ml Water
- Take Burrata Cream
- Prepare 80 g Burrata
- Make ready 80 g Parmigiano
- Prepare 80 ml Milk
- Take 1 Egg
- Take Salt
- Get Pepper
- Make ready 80 g Guanciale
La consistenza pastosa e morbida degli gnocchi ben si sposa con la cremosità del condimento a base di asparagi, in aggiunta i sapori delicati e tendenti al Scolate gli gnocchi una volta cotti e trasferiteli in padella insieme alla crema d'asparagi. Gnocchi di asparagi con crema di burrata e pancetta. Elimina la cotenna dal guanciale e taglialo a fettine spesse ½ cm poi, dalle fette, ricava dei bastoncini. Amalgama bene, unisci il guanciale, mescola un'ultima volta e impiatta.
Instructions to make Gnocchi di asparagi con burrata e guanciale:
- To prepare the asparagus gnocchi with burrata cream and guanciale, First wash the asparagus, then cut away the white part at the base and peel the stem to eliminate the most fibrous part.Cut the tips that will be used to season the gnocchi.
- Boil the asparagus, in salted water for 15 minutes, until they are soft. Halfway through cooking also add the tips that require less time. Drain the cooked asparagus well, set aside the tips and transfer the stems to a bowl. Blend them with the immersion mixer, you will need to obtain a cream. Incorporate semolina and start kneading.
- Pour the water a little at a time and continue to knead by hand until a compact and uniform dough is obtained. Gradually adjust whether to add more water or use less.
- Remove 25g pieces and roll them to create a 10 loaf. Cut 3 cm pieces and with your hands formed 12 gnocchi
- Place the gnocchi on a cut, sprinkle with the semolina, cover them with a cloth and let them rest for 30 minutes. Now take care of the dressing: in a bowl pour the egg, the grated cheese, season with salt, pepper. - - Mix with a whisk or fork to obtain a homogeneous mixture. Now place the burrata in a bowl and blend it with the immersion mixer. - Stir in the egg mixture, add the milk and blend again.
- You will get a smooth cream without lumps. In the meantime, place a pan full of salty water on the fire and bring to the boil, it will be used for cooking the gnocchi. Cut the bacon into strips and pour it into a hot pan and brown it for a few minutes.
- In the meantime, cook the gnocchi and drain them in the sauce as they rise to the surface. Sauté in a pan for a few seconds to flavor. - - Turn off the heat and also add the burrata mixture and the asparagus tips kept aside mix and serve the asparagus gnocchi with burrata cream and guanciale immediately.
Elimina la cotenna dal guanciale e taglialo a fettine spesse ½ cm poi, dalle fette, ricava dei bastoncini. Amalgama bene, unisci il guanciale, mescola un'ultima volta e impiatta. Aggiungi in ogni piatto qualche cucchiaino di burrata qua e là, guarnisci con del basilico fresco e servi. Fotografía de Osteria Alle Nazioni, San Quirino: Tagliatelle con asparagi e guanciale , gnocchi con burro e ricotta affumicata. Paccheri tricolore con pomodorini, burrata e granella di pistacchio.
So that’s going to wrap it up for this special food gnocchi di asparagi con burrata e guanciale recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
