Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, gnocchi di asparagi con burrata e guanciale. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Gnocchi di asparagi con burrata e guanciale is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Gnocchi di asparagi con burrata e guanciale is something which I have loved my whole life. They’re nice and they look wonderful.
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!
To get started with this recipe, we must prepare a few components. You can cook gnocchi di asparagi con burrata e guanciale using 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Gnocchi di asparagi con burrata e guanciale:
- Make ready Asparagus Gnocchi
- Prepare 400 g Asparagus
- Take 300 g Semolina Flour
- Make ready 100 ml Water
- Get Burrata Cream
- Prepare 80 g Burrata
- Prepare 80 g Parmigiano
- Prepare 80 ml Milk
- Take 1 Egg
- Make ready Salt
- Make ready Pepper
- Get 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. Sono necessari patate (cotte con un particolare procedimento, che renderà gli gnocchi più consistenti e saporiti), guanciale di maiale nero, asparagi selvatici, aglio, vino bianco secco. Gnocchi Cime di Asparagi, Robiola e Guanciale.
Steps 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.
La burrata è un formaggio fresco di latte vaccino a pasta filata, la sua forma è tondeggiante con una tipica chiusura apicale: il suo peso può variare dai La burrata può essere consumata al naturale, o condita con sale e pepe, e servita con pomodorini e insalata: ottima se gustata su una grossa fetta di. Schiacciare le patate ancora calde e disporle sul piano di lavoro con le farine, l'uovo e un cucchiaino di sale fino. Gli gnocchi alla parigina non sono un semplice primo piatto con verdure, ma uno sformato di gnocchi, conditi con besciamella e asparagi: ecco la ricetta. Pulite e lavate gli asparagi, sbollentateli in acqua leggermente salata. Quindi, ripassateli in padella con del burro.
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