| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Idaho Potatoes |
|
|
Sea salt |
| 2 |
|
Eggs |
| 1 |
c |
Flour |
|
|
Salt and pepper to taste |
| 1/2 |
c |
Fresh Morels |
| 1/2 |
c |
Fresh Porcini |
| 1/2 |
c |
Shitake mushrooms |
| 1/2 |
c |
Oyster mushrooms |
| 1 |
tb |
Extra virgin olive oil |
| 2 |
tb |
Diced shallot |
| 1 |
tb |
Chopped garlic |
| 1/2 |
c |
Chicken stock |
| 1/4 |
c |
Grated Parmigiano-Reggiano |
| 2 |
tb |
Finely chopped chives |
INSTRUCTIONS
GNOCCHI
MUSHROOMS
Preparing the Gnocchi: Preheat the oven to 375 degrees. Place rinsed
potatoes on a bed of rock salt and bake until dry and fluffy, approximately
40 minutes. While hot, peel potatoes and run through a food mill. Add eggs,
seasonings, and flour, reserving 1/4 cup of flour in which to roll the
gnocchi. Roll into a smooth airy dough; do not over-work it. Roll by hand
into 1/2 inch cylinders. Cut into one inch pieces on a floured surface and
roll each piece over the back of a fork to make shell - shaped gnocchi.
Blanch in simmering, unsalted water and cook for two minutes or until they
float for 30 seconds. Remove from water and reserve.
Preparing the Wild Mushrooms and Parmigiano: Clean and rinse all mushrooms
and pat dry. Heat a heavy saute pan with extra virgin olive oil and saute
the mushrooms vigorously at high heat. Add shallots and garlic; saute.
Deglaze with chicken stock, season, reduce and finish with Parmigiano and
chives. Garnish dish with shaved Parmigiano and chive sticks. Yield: 4
servings Nutritional Breakdown Calories 436 Cholesterol 95 mg Fat 7.9 gm
(16.1 percent of calories from fat) Sodium 145 mg
Recipe By : Chef du Jour
Posted to MC-Recipe Digest V1 #255
Date: Wed, 23 Oct 1996 14:37:20 PST
From: minnie@juno.com (Louise M McCartney)
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