| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Italian |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Dried great northern white beans |
| 2 |
c |
All-purpose flour |
| 1 |
c |
Fresh white bread crumbs |
| 1 |
c |
Milk |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Freshly ground white pepper |
| 1/8 |
c |
Extra virgin olive oil |
| 3 |
oz |
Pancetta; diced small |
| 1 |
|
Clove garlic; minced |
| 1 |
|
Carrot; peeled and finely chopped |
| 1 |
|
Stalk celery; finely chopped |
| 1 |
|
Onion; finely chopped |
| 1/4 |
c |
Dry white wine |
| 2 |
c |
Peeled; seeded and diced plum tomatoes |
| 8 |
|
Fresh basil leaves; chopped |
| 1/4 |
c |
Chopped fresh italian parsley |
|
|
Salt and pepper to taste |
INSTRUCTIONS
FOR THE GNOCCHI
FOR THE SAUCE
Soak the beans in water to cover overnight.
To make the gnocchi mix the flour and bread crumbs in a large mixing bowl.
Add the milk, salt and pepper and mix well. Knead the dough on a floured
board until well blended. Divide the dough into three equal parts, allow to
rest, covered, for 10 minutes. Take the dough and form into long, narrow
cylinders, about 1/4 inch in diameter. Cut the dough into small pieces the
size of your pinky nail. Don't allow them to stick. At this point, you can
freeze them for future use or cook them right away.
To make the sauce drain the beans and cook in enough salted water to cover
by 1 1/2 inches until tender, about 20 minutes. Heat the olive oil in a
saucepan over medium heat and saute the pancetta for 2 to 4 minutes. Add
the garlic, carrot, celery and onion. Cook for 7 to 8 minutes; do not
brown. Add the wine and cook until it reduces by half. Add the tomatoes,
drained beans, basil and parsley. Season with salt and pepper, lower the
heat, and simmer for 20 minutes.
When the sauce is almost done, bring a large pot of salted water to a boil
over high heat. Drop the gnocchi in and cook for 4 to 5 minutes, or until
they float. Drain well and place in dishes or bowls. Spoon the sauce on top
and serve immediately.
Yield: 4 servings as an appetizer or first course
NOTES : Recipe courtesy of David Ruggerio, "Little Italy"
Recipe by: Cooking Live Show #CL9059
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998
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