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Reference to Cooking Tasty Gnocchi di asparagi con burrata e guanciale

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Gnocchi di asparagi con burrata e guanciale

We hope you got benefit from reading it, now let's go back to gnocchi di asparagi con burrata e guanciale recipe. To cook gnocchi di asparagi con burrata e guanciale you need 12 ingredients and 7 steps. Here is how you achieve it.

To cook an unforgettable Gnocchi di asparagi con burrata e guanciale, here are the components required:

  1. Prepare of Asparagus Gnocchi.
  2. You need 400 g of Asparagus.
  3. Provide 300 g of Semolina Flour.
  4. Provide 100 ml of Water.
  5. Get of Burrata Cream.
  6. Use 80 g of Burrata.
  7. You need 80 g of Parmigiano.
  8. Take 80 ml of Milk.
  9. Use 1 of Egg.
  10. You need of Salt.
  11. You need of Pepper.
  12. Get 80 g of Guanciale.

After readying the ingridients, next you are good to prepare your tasty Gnocchi di asparagi con burrata e guanciale by following the procedures on this section:

  1. 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..
  2. 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..
  3. 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..
  4. Remove 25g pieces and roll them to create a 10 loaf. Cut 3 cm pieces and with your hands formed 12 gnocchi.
  5. 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..
  6. 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..
  7. 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..

Fotografía de Osteria Alle Nazioni, San Quirino: Tagliatelle con asparagi e guanciale , gnocchi con burro e ricotta affumicata. L'ideale è renderli croccanti facendoli Con il prosciutto crudo o cotto si possono avvolgere mazzetti di asparagi, in questo caso è un Lo chef Antonino Cannavacciuolo conquista i palati dei commensali con i suoi Gnocchi asparagi e calamari. 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.

Recipe : Gnocchi di asparagi con burrata e guanciale

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