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Roman Gnocchi

April 27th, 2010 Chef 2 comments

Roman-Style Gnocchi

2 cups semolina flour
4 1/2 cups whole milk
1 stick butter (8 tablespoons), melted
2 Tablespoons olive oil
2 cloves garlic, thinly sliced
1 teaspoon salt
1 1/2 cups Parmesan, grated
1 egg yolk

Line a cookie sheet with aluminum foil and set aside.

Heat olive oil in a deep saucepan over medium heat. Once oil is warm, not hot, add the garlic. When the garlic begins to get golden around the edges, about 2 minutes, add all of the milk and then the salt, stirring.  Bring the milk to a gentle simmer, stirring often to avoid a skin forming on the surface of the milk and to avoid scorching on the bottom. When the milk begins to lightly simmer, gradually stir in the semolina flour. Keep stirring and folding the mixture for about 3 minutes, until it begins to pull away from the sides of the saucepan. Add the melted butter and keep folding until all of the butter is incorporated into the semolina.

When all of the butter has been absorbed, turn off the heat completely. Even out the surface of the semolina mixture with a flat, unslotted spatula and immediately add the egg yolk, working quickly to spread the yolk over the entire surface of the semolina and then folding the yolk into the semolina. This must be done very quickly as you want to fold the mixture in on itself before the yolk has a chance to begin cooking. Once the yolk has been incorporated, add the parmesan and continue alternating between stirring and folding the mixture until everything is blended together in a nice, dough-like mass.

Turn mixture out onto the aluminum foil-lined cookie sheet and flatten the ‘dough’ with the same spatula you used before, until it’s about 3/8 inch thick (you can go 1/2 inch if you want a heartier gnocchi; it will just take a bit longer to cook).

Set the cookie sheet aside and allow the gnocchi ‘dough’ to cool at room temperature until firm enough to handle, approximately 3 to 4 hours. Cut the gnocchi into whatever shape or size you would like (at the restaurant we cut the gnocchi into rectangular ‘fingers’, but you can be creative or use a biscuit cutter or juice glass to make round gnocchi).

Traditionally Roman gnocchi are layered in a buttered dish and baked in the oven for 17-18 minutes at 425 degrees. At 13 Gypsies we sear the gnocchi in a hot pan to form a crust of ‘grilled’ cheese while keeping the center moist and tender. Top with your favorite sauce and enjoy.

Prep Time: 5 Minutes
Cook Time: 12 Minutes
Inactive Prep Time: 3-4 hours
Ease of Prep: 6
Servings: 10

Recipe Courtesy of Chef Howard and Cari Sanchez-Potter (13Gypsies media mistress and all around help gnome)

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Tasso Cajun Ham

January 24th, 2010 Chef 14 comments

Again… this is just a teaser. As I havent found a cheap cameraman or invested in my own system.

Cajun cured ham!

tas-1

This chunk of pork has been cured for 2 days in a non-reactive container. The cure is a blend of salt (either sea or kosher) and sugar. After the 2 day cure (and constant care during that process) it is washed clean in cool water.

After being washed clean of the cure, it is rubbed with our own special blend of spices. We then let it cure for 3 more days in a non-reactive container. After the 3 days, wipe the meat clean with a DRY paper towel.

The end result will be:

tas-2

Look at that beautiful cured chunk of pork. If you are brave (as I am) eat it as is, but we recommend a pan sear as one would prepare pancetta. This piece of pork is so yummie.

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Planning ahead…

January 12th, 2010 Chef 3 comments

Now that I am looking for someone with spare time to film me in the kitchen (and will take food as payment, lets face it… chefs dont do it for the money.. Im broke), what would you guys like to see in the first few videos?

Cheese making? Sausage making? Risotto? Bread?

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Videos

January 9th, 2010 Chef 3 comments

As soon as I find a free ‘cameraman’ or get myself some kind of digital camcorder… I will be posting videos on how to make different kinds of cheese and cured meats.

Im really trying to make things happen with 13G and the local restaurant community, which is why I am pouring so much of myself into this new process.

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So… talk to me…

January 5th, 2010 Chef 11 comments

What recipes or techniques would anyone like to discuss?

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