Kartoffelgnocchi an einer Gorgonzola-Chiccorino Sauce

Dieses Rezept ist Teil eines Menus für die Leser und Leserinnen der Zeit und deshalb voresrst nur auf Deutsch.

This recipe is part of a menu for the reader of zeit.de and for the time being only in german.

Selbstgemachte Gnocchi sind unser neues Lieblingsgericht. Hier an einer Gorgonzola-Sauce mit Chiccorino. Wer nicht gerne Gorgonzola hat, dem empfehle ich eine einfach Tomatensauce oder ganz einfach “Burro e salvia” (Butter und Salbei). Beides schmeckt lecker. Gnocchi sind ohne grossen Zeitaufwand einfach selber herzustellen. Entscheidend ist die richtige Kartoffel. Ohne festkochende (idealerweise rothäutige) Kartoffeln muss man es gar nicht erst versuchen.

You'll need:

  • 675 gr festkochende rothäutige Kartoffeln
  • 4-5 Zitronen
  • 170 gr Mehl

Die ungeschälten Kartoffeln in einem Topf mit viel Wasser zum kochen bringen und gar kochen. Nicht zu oft prüfen ob sie gar sind, sonst werden sie wässrig.
Wenn sie gar sind, abgiessen und schälen so lange sie noch heiss sind.

Anschliessend durch ein Passiergerät (oder Stockeisen) auf die Arbeitsfläche geben.
Den grössten Teil des Mehls beigeben und zu einer glatten Mischung verkneten.
Die Mischung sollte weich und glatt und noch ein wenig klebrig sein. Wenn dieser Zustand erreicht wird kein Mehl mehr beigeben.



Die Arbeitsfläche bemehlen und den Teig halbieren.
Jedes Stück in eine ca 2.5 cm dicke Rolle rollen . Die Rolle in 2 cm lange Stücke schneiden.

Wenn nötig Hände und Arbeitsflache immer wieder mit Mehl bestäuben.

Nun die Gnocchi formen. Am besten macht man das mit einer Gabel mit langen Zinken oder einem Gnocchi-Brett.
Wichtig ist das die Gnocchi alle etwas gleich gross sind damit sie gleichzeitig gar sind.
Am bestem nimmt man ein Stück Gnocchi-Masse drückt es mit dem Daumen gegen die Gabel und wiegt es etwas hin und her. So entsteht die klassische Gnocchi-Form mit der Delle auf der einen Seite und den Rillen auf der anderen.



Einen grossen Topf mit Wasser füllen (je grösser desto besser). Wenn das Wasser kocht Salz zugeben.

Bevor die Gnocchi gekocht werden, empfiehlt es sich einen Test zu machen. Dazu 1-2 Gnocchi ins kochende Wasser geben, sobald sie obenauf schwimmen 10 Sekunden warten und dann testen.
Wenn sie mehlig schmecken, müssen sie 2-3 Sekunden länger kochen, wenn sie zerfallen 2-3 Sekunden weniger.

Sobald die Zeit stimmt, die erste Ladung Gnocchi kochen, sobald sie gar sind mit einer Schaumkelle aus dem Wasser heben und auf eine warme Platte geben. Mit etwas Sauce bedecken und die weiteren Ladungen kochen. Sobald alle Gnocchi gekocht sind, den Rest der Sauce dazugeben und mit einem Holzlöffel durchmischen.

Für die Sauce

You'll need:

  • 2 Radicchio Rosso am besten die längliche Sorte
  • 1 Stück Gorgonzola
  • 2 dl Rahm
  • Baumnüsse nach Bedarf

Den Radicchio halbieren und in einer Grillpfanne oder noch besser auf dem Grill anbraten, so dass schwarze “Grillstreifen” entstehen.
In Streifen schneiden und zur Seite legen.
Den Gorgonzola zusammen mit dem Rahm in einer Saucenpfanne zergehen lassen. Mit Pfeffer abschmecken. Die Radicchio-Streifen zugeben (ev. etwas beiseite lassen und am Schluss darüber verteilen) wer gerne Baumnüsse mag noch ein paar halbierte Baumnüsse zugeben .

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Broadbeans pasta

R0039284-Edit

A simple and delicious pasta dinner.

You'll need:

  • 1 kg fresh or frozen broad beans
  • 3 handfull of rockte washed and roughly cut
  • Pasta of your choice
  • a bit of Butter
  • zest of a Lemon
  • a bit of dry white wine
  • salt ans pepper

Pod the broad beans and blanch them in boiling water. When they are done drain and let cool down.
Peel off the greyish skin. To do this cut the skin with a sharp knife and just pop the bright green beans out.
Peeling broad beans twice is really worth the effort, not only for the bright green colour but also they taste much nicer.

Boil the salt water for the pasta. For this recipe I like to take a big pasta type. Cook the pasta al dente.

While the pasta is cooking, blend the broad beans with a good lump of butter salt and pepper and if you like a bit of dry white wine.
Warm the broad beans puree in a saucepan, add some lemon zest.

When the pasta is ready, drain and add to the broad beans puree. Add the rocket. Mix everything, adjust the seasoning and serve on a hot plate.

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Spaghetti with mackerel and fennel seeds

This recipe is new favorite at our house. Dead simple, made with ingredients we always stock in our cupboard: spaghetti, tinned mackerel, garlic, onions, fennel seeds and olive oil. Brilliant just like this. If you feel like it it's nice to add some greens. Broad beans or swiss char work very well but I guess fennel would be nice too.

You'll need:

  • 1 pack spaghetti
  • 1-2 tinned mackerels
  • 1 small onion
  • 1 garlic glove
  • 1 tbs fennel seeds
  • a hand full broadbeans boiled and peeled
  • 1 stalk of swiss chard
  • 1 dl white wine or a some pastis
  • olive oil, salt and pepper

Boil the spaghetti water. Cut a small onion and some garlic. Slowly fry the onion with a pinch of salt. When they start to turn golden add the garlic and the fennel seeds. At this point I added some boiled and peeled broad beans and some finely cut swiss char. Drench with a bit of white wine or pastis. Add the tinned mackerel. Season with salt and fresh ground black pepper.

Mix with the spaghetti and serve.

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Teaching my son italian basics n° 2 - Pasta

Pasta is the one thing our son actually likes. Ricotta - Spinach Tortellini in particularly.
Perfect for an other holiday cookery action: How to make pasta.

You might ask your self why on earth we have the equipment to make pasta in italy? Well … the other day I was trying out a new locatelli recipe which involved fresh ravioli. As usually I thought I buy the dough in the supermarket but there was none. Seems logical that they don't sell that in italian supermarkets now, but back then it didn't cross my mind ;-)  It was already late and all the pasta shops were closed, luckily we discovered a halved prized pasta machine in one corner of the supermarket and my son got totally enthusiastic about it, so we bought it.

Making your on pasta is really easy, the only thing you need is a bit of time, and the result is great! So much better than the dough you buy in supermarkets.




You'll need:

  • 500gr flour
  • 3 large eggs plus 2 extra (large) egg yolks all at room temperature
  • a pinch of salt

Making the dough:

I recommend making the pasta dough by hand, it easy and you get better feeling when it's done. Pasta dough shouldn't be knead to much.
Have a bowl of water by the side when you start , so you can wet your hands to bring the dought together if needed.

Make a heap with the flour sprinkle over the salt and add the eggs in the middle ( like on the picture). To begin break the yolks with with the fingertips and begin to move your fingers in circles, gradually incorporating the flour. Then bring it together to a ball and start pushing it with the heel of your hand, then fold it back and turn it. Do this for 10 minutes . The dough will still feel rather difficult to work. Don't worry about this. Make two balls and let them sit under a damp cloth for an hour and then they will be perfect.

Rolling your pasta:

Roll the first ball with a rolling pin until it's 1 cm thick. It should go through the machine comfortably and not squeeze it to much this is important.
Now gradually go through all the settings of your machine, turning with one hand and holding the dough with the other. This is a bit tricky as your dough get's longer and longer.
Next fold the the strip of the pasta back on itself and start the whole procedure again ( starting on setting one).

Now cut your strip into have and cover one of them with the damp cloth. Fold the length of the other one into three, bringing one end in and the other over the top of that, so that pasta is the same width as the machine. Roll it with the replying pin so it is no more that 5 mm thick, then put it pack in the machine on setting one and feed it through the machine. This time widthwise not lengthwise. This makes it more elastic. Keep feeding it through this way taking it down two or three settings as you go.

Finally, fold it back on itself, put the machine back on one 1 and take it through the settings until it's about 1.5 mm thick. It should be nice and shiny.

Filling your pasta:

Once you have your dough almost as thin paper you can cut it into smaller pieces. Put the filling in little heaps on the dough. You gonna cover it with more dough, but before you do that brush on some egg white on it  so the two layers of dough really stick together . When you stick them together try to get all the air out, this is important otherwise hot water comes in when you cook them and you can really burn the mouth when eating. Cut them with one of these pasta cutters and thats about it.

I do think that I will invest in the ravioli extension that you can buy extra for our machine though.

You can fill you pasta with everything. We did the the classic "ricotta - spinach" but we have to keep working on that one . Ours had to much spinach in it and little men didn't really like it…  An other not very successful cookery class I would say, then again we had loads of fun…
Next time we try noodles.

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Goat cheese and lemon rondini

I like to experiment with ready made pasta dough. Even though I'd love to get a pasta thing for my kitchen aid. But we live next to a pasta "factory" where we can buy the dough. You even get it in supermarkets these days.
This is inspired by a ottolenghi recipe. Perfect to use up some left over goats cheese - something we always have.
Serves 2.

You'll need:

  • Leftover goats cheese approx. 150gr
  • Zest of one lemon
  • 1 egg white
  • salt and pepper
  • 30 gr butter
  • red pepper flakes
  • chopped tarragon

Mix together the goats cheese, squash it with a fork. Add 3/4 of the lemon zest. Season with salt and pepper.
Make the pasta. I always use two layers and "glue" them together with some beaten egg white. 
Use a glass to cut out the rondini this will seal them together. Cook immediately or cover with cling film till you cook them .
Cook in boiling saltwater for 3-5 min.
In a small pan, melt the butter till it starts to turn slightly brown. Add the red pepper flakes and some more lemon zest.
Season with a bit of salt.

Put the butter over the rondinis and sprinkle on the tarragon.
Lovely simple dinner I must say! Or maybe a primi if you want to impress ...

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Black noodles with Crab

Fast and delicious. This was one course of our christmas eve dinner.

You'll need:

  • Black noodles
  • Crab meat preferably nice big claws
  • 1 lemon
  • 1 dl Pernod
  • 1.5 dl double cream
  • Salt and pepper
  • Greens to decorate

Bring salt water to boil. Add the black noodle and cook according to the package instructions. Meanwhile quickly fry the crabmeat. Season with salt, pepper and a good dash of fresh lemon juice. Drain the noodles keep some of the pasta water, and but them back into the pan. Add the pasta water and the Pernod. Season with salt and pepper and heat again. Add the cream and mix well. Serve with the crabmeat on top and some bitter green salad leave for decoration.

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Soba noodles with mango, eggplant and fresh herbs

It's summer already and we can finally eat on the balcony again ( in may! ).
I'm still cooking the Ottolenghi way, last saturday I tried his Soba noodles with mango, eggplant and fresh herbs. Delicious and fast.
I can see many more evenings on the balcony looking at the last shafts of sunshine while eating this lovely dish.


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Lukewarm glass noodles a la Ottolenghi

Glass noodles with edamame beans and a dressing of chillies, cilantro, mint, lime and palm sugar.
This is a great summer dish which could be done in many variations I think. 

Related Entries:
Tuna on shiitake mushrooms and tomatoes
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Black linguine with octopus

The bast way of eating pulpo for me is with nice with bread and a good glass of red wine but this is a nice variation.
Cook the pulpo. Cook the black noodles,  when al dente drain them and mix with the pulpo and all the juices that are left in the pan.
Sprinkel with some finely cut celery stalks and italian parsley.

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Fresh tomato sauce

http://www.coeurdesel.com/files/r0014878-tm.jpg

Now is the time I have to eat my yearly ratio of tomato. I only eat tomatoes during the hot summer month when they are ripe and sweet and smell beautifully. One of the favorite summer dishes is a simple tomato sauce.
We are lucky here, we get almost 20 different tomatoes types during the summer. Big ones, tiny ones, red, green, yellow and even burgundy ones.

As I said if you can't get hold of these perfect summer tomatoes don't even think of doing a fresh tomato sauce - use tinned ones instead.

2 sliced onions
2 garlic gloves
a handful of capers
10 black olives
all kind of different tomatoes 5-6 depending on the size
salt
pepper
fresh basil
dried italian herbs
1/2 buffala mozzarella

Slowly fry the onions and garlic in a good dash of olive oil. Add the capers, tomatoes and the olives.
Season. Let cook for approximately 20 min. Add the fresh basil and if you like some buffalo mozzarella ( this does not look very elegant but tastes pretty good). Mix with the pasta and serve.

http://www.coeurdesel.com/files/r0014883-tm.jpg

Related Entries:
The other caprese
Tomato time
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