[3rd course] Poor man s Cristmas Eve dinner: Pumpkin gnocchi with savoy cabbage
Home Info / About Cooking classes EatIstria Recipes Antipasti Carbs Desserts Proteins Sides EatIstria Vino Restaurants Various All wines Clem's cook jobs chronicles Olive oils Siora Mafalda Tasty adventures cook jobs
We opened the dinner with Istrian lard spread – pešt and continued with Roux soup , two meals that were common on the table of poor Istrian peasants. Now we continue cook jobs with another starter that has a bit more modern approach. It plays with contrasts between sweetness of pumpkin and bitterness of savoy cabbage, softness of gnocchi and crunchiness of the vegetables, while visually it can fool the audience. Tens days ago, at home I had only a savoy cabbage cook jobs and pumpkin gnocchi in the freezer, and that s how this recipe was born.
To make pumpkin gnocchi I used the following recipe (it is in Italian, but Google translate is your friend). As you will read in the recipe the making cook jobs of gnocchi cook jobs starts with cooking unpeeled potatoes and baking pumpkin slices in the oven. I recommend that you simultaneously cook jobs heat up a big pot of water with at least 5 L of water that has to be as salty as the sea. Usually for 5 liters you need half a cup of salt. We ll need this salty water for blanching the cabbage leaves. Also prepare a container full of cold water in which you put a few cups of ice cubes.
We will use the outer leaves of savoy cabbage which are harder and have a nice dark green color. We will need about 8 leaves, which first need to be washed and then cut in 2 cm wide stripes. Now we start with big pot blanching, cook jobs a cooking technique promoted by the famous Thomas Keller, whose main advantage is that boiled vegetables keep their beautiful green color as if they are still raw. Why? Because chlorophyll remains in the vegetable cells and it does not escape to the boiling water. Thanks to Enogastromama who introduced me to this great technique!
In a big pan, even better in a wok, heat some good extra virgin olive oil and add the blanched and dried cabbage stripes. Sautee for several minutes over high heat until the stripes get a bit crunchy. At the very end add one teaspoon of chopped garlic.
Put the gnocchi on the plate and place the savoy cabbage stripes in between them so that the gnocchi’s nice yellow color can be spotted. Sprinkle everything with olive oil and grate some good sheep cheese on top, for example from the island of Pag.
It is time to frighten your guests! Say that today you felt inspired for experiments in the kitchen so you made this nice plate of pumpkin gnocchi with tasty marine algae. Enjoy their amazed and pale faces.
Otvorili smo večeru sa istarskim peštom i nastavili sa prežganom juhom , dva jela koja su bila uobičajena na stolu siromašnog istarskog seljaka. Nastavljamo sa još jednim toplim predjelom cook jobs malo modernijeg izričaja. Igra se sa kontrastima između slatkoće tikve i gorčine kelja, mekoće njoka i hruskavosti povrća a vizualno je sposoban zavarati publiku. Recept cook jobs je nastao slučajno prije desetak dana kada sam doma imao gotovo samo glavicu ližnjanskog kelja (zelja kako mi rečemo) i njoke od tikve u zamrzivaču.
Recept za njoke od tikve sam našao na odličnom webu Giallo Zafferano tako da ga ovdje neću ponavljati. cook jobs Kao što ćete pročitati u receptu, izrada njoka počinje sa kuhanjem neoguljenog krumpira i pečenjem krišaka tikve u pećnici. Ja vam preporučam da istovremeno stavite na vatru ogroman lonac sa minimalno cook jobs 5 L vode koja mora biti dosta slana, kao more. Obično cook jobs vam za 5 litara treba pola šalice soli. Ta slana voda će nam trebati za blanširanje listova kelja. Isto tako pripremite posudu s hladnom vodom u koju ste ubacili par šalica leda.
Koristit ćemo vanjske listove kelja koje su nešto tvrđi i imaju tamno zelenu boju. Treba nam oko 8 listova koje prvo operete a potom izrežete na trakice cook jobs širine dva centimentra. Krećemo sa blanširanjem u velikom cook jobs loncu – tehnikom koju je promovirao veliki Thomas Keller a čija je najveća vrlina da kuhano povrće zadržava predivnu zelenu boju koju ima kad je sirovo. Zašto? Jer klorofil ostaje zarobljen u stanicama cook jobs povrća i ne odlazi u vodu za kuhanje. cook jobs Hvala Enogastromami što me upoznala s tom genijalnom tehnikom!
U velikoj tavi a još bolje u woku dobro zagrijte maslinovo ulje pa dodajte cook jobs trakice kelja. Sve treba pržiti minutu, dvije na jakoj vatri dok trakice ne postanu malo hruskave. Pred sam kraj dodajte jedan sitno kosani češanj češnjaka.
Vrijeme je da prestrašite svoje goste! Kažite da ste danas bili raspoloženi za eksperimentiranje u kuhinji pa da su pred njima njoki od tikve sa preukusnim morskim algama. Uživajte u njihovim cook jobs začuđenim i blijedim licima.
Next post: [4th course] Poor man s Cristmas Eve dinner: Breaded corned cook jobs beef and mortadella with fake cheese fondue
asparagus baccalà mantecato barrique biodynamic Borgonja Buje Buzet charcuterie Clai Dalmatia Damjanić cook jobs Degrassi cook jobs dessert dining out EatIstr
Home Info / About Cooking classes EatIstria Recipes Antipasti Carbs Desserts Proteins Sides EatIstria Vino Restaurants Various All wines Clem's cook jobs chronicles Olive oils Siora Mafalda Tasty adventures cook jobs
We opened the dinner with Istrian lard spread – pešt and continued with Roux soup , two meals that were common on the table of poor Istrian peasants. Now we continue cook jobs with another starter that has a bit more modern approach. It plays with contrasts between sweetness of pumpkin and bitterness of savoy cabbage, softness of gnocchi and crunchiness of the vegetables, while visually it can fool the audience. Tens days ago, at home I had only a savoy cabbage cook jobs and pumpkin gnocchi in the freezer, and that s how this recipe was born.
To make pumpkin gnocchi I used the following recipe (it is in Italian, but Google translate is your friend). As you will read in the recipe the making cook jobs of gnocchi cook jobs starts with cooking unpeeled potatoes and baking pumpkin slices in the oven. I recommend that you simultaneously cook jobs heat up a big pot of water with at least 5 L of water that has to be as salty as the sea. Usually for 5 liters you need half a cup of salt. We ll need this salty water for blanching the cabbage leaves. Also prepare a container full of cold water in which you put a few cups of ice cubes.
We will use the outer leaves of savoy cabbage which are harder and have a nice dark green color. We will need about 8 leaves, which first need to be washed and then cut in 2 cm wide stripes. Now we start with big pot blanching, cook jobs a cooking technique promoted by the famous Thomas Keller, whose main advantage is that boiled vegetables keep their beautiful green color as if they are still raw. Why? Because chlorophyll remains in the vegetable cells and it does not escape to the boiling water. Thanks to Enogastromama who introduced me to this great technique!
In a big pan, even better in a wok, heat some good extra virgin olive oil and add the blanched and dried cabbage stripes. Sautee for several minutes over high heat until the stripes get a bit crunchy. At the very end add one teaspoon of chopped garlic.
Put the gnocchi on the plate and place the savoy cabbage stripes in between them so that the gnocchi’s nice yellow color can be spotted. Sprinkle everything with olive oil and grate some good sheep cheese on top, for example from the island of Pag.
It is time to frighten your guests! Say that today you felt inspired for experiments in the kitchen so you made this nice plate of pumpkin gnocchi with tasty marine algae. Enjoy their amazed and pale faces.
Otvorili smo večeru sa istarskim peštom i nastavili sa prežganom juhom , dva jela koja su bila uobičajena na stolu siromašnog istarskog seljaka. Nastavljamo sa još jednim toplim predjelom cook jobs malo modernijeg izričaja. Igra se sa kontrastima između slatkoće tikve i gorčine kelja, mekoće njoka i hruskavosti povrća a vizualno je sposoban zavarati publiku. Recept cook jobs je nastao slučajno prije desetak dana kada sam doma imao gotovo samo glavicu ližnjanskog kelja (zelja kako mi rečemo) i njoke od tikve u zamrzivaču.
Recept za njoke od tikve sam našao na odličnom webu Giallo Zafferano tako da ga ovdje neću ponavljati. cook jobs Kao što ćete pročitati u receptu, izrada njoka počinje sa kuhanjem neoguljenog krumpira i pečenjem krišaka tikve u pećnici. Ja vam preporučam da istovremeno stavite na vatru ogroman lonac sa minimalno cook jobs 5 L vode koja mora biti dosta slana, kao more. Obično cook jobs vam za 5 litara treba pola šalice soli. Ta slana voda će nam trebati za blanširanje listova kelja. Isto tako pripremite posudu s hladnom vodom u koju ste ubacili par šalica leda.
Koristit ćemo vanjske listove kelja koje su nešto tvrđi i imaju tamno zelenu boju. Treba nam oko 8 listova koje prvo operete a potom izrežete na trakice cook jobs širine dva centimentra. Krećemo sa blanširanjem u velikom cook jobs loncu – tehnikom koju je promovirao veliki Thomas Keller a čija je najveća vrlina da kuhano povrće zadržava predivnu zelenu boju koju ima kad je sirovo. Zašto? Jer klorofil ostaje zarobljen u stanicama cook jobs povrća i ne odlazi u vodu za kuhanje. cook jobs Hvala Enogastromami što me upoznala s tom genijalnom tehnikom!
U velikoj tavi a još bolje u woku dobro zagrijte maslinovo ulje pa dodajte cook jobs trakice kelja. Sve treba pržiti minutu, dvije na jakoj vatri dok trakice ne postanu malo hruskave. Pred sam kraj dodajte jedan sitno kosani češanj češnjaka.
Vrijeme je da prestrašite svoje goste! Kažite da ste danas bili raspoloženi za eksperimentiranje u kuhinji pa da su pred njima njoki od tikve sa preukusnim morskim algama. Uživajte u njihovim cook jobs začuđenim i blijedim licima.
Next post: [4th course] Poor man s Cristmas Eve dinner: Breaded corned cook jobs beef and mortadella with fake cheese fondue
asparagus baccalà mantecato barrique biodynamic Borgonja Buje Buzet charcuterie Clai Dalmatia Damjanić cook jobs Degrassi cook jobs dessert dining out EatIstr
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