Buttermilk makes the recipe even more delicious. The secrets of an Italian cuisine, sprinkled with parmesan.
Gnocchi
- 8 3/4 ounces ricotta cheese (250 g)
- 1 1/4 ounces flour (35 g)
- 1 whole egg
- 1/2 cup olive oil (10 cl)
- 1 3/4 ounces puréed watercress (50 g)
Sauce
- 10 1/2 ounces Jabugo ham (300 g)
- 24 leaves Little Gem lettuce
- 5 1/2 ounces chanterelle mushrooms (160 g)
- 3 1/2 ounces butter (100 g)
- 1/2 cup olive oil (10 cl)
- 3 1/2 ounces parmesan (100 g)
- 1/2 cup light chicken stock (10 cl)
- sherry vinegar
Instructions
Step 1: Gnocchi
Put all the white gnocchi ingredients into a blender, season and mix until smooth.
Repeat for the green gnocchi dough.
Heat salted water in a large saucepan. With two spoons, make quenelles of gnocchi dough, and poach in simmering water. The gnocchi is cooked when it rises to the surface. Cool immediately in ice water and set aside on a greased rack.
Step 2: Sauce
Cut the Jabugo ham into small triangles. Wash the gem lettuce, and remove most of the green to retain mainly the stalks.
Clean the chanterelles, wash in a large amount of water, and drain.
Sauté the chanterelles once to get rid of the excess moisture, and drain.
Sauté again in brown butter, and season with fleur de sel and freshly ground pepper.
Step 3: Finishing and Plating
Sweat the ham and the lettuce in a sauté pan, and moisten with a little light stock. Once the lettuce is cooked, emulsify the sauce a little with butter and olive oil.
Place the gnocchi in a chinois, and dip in a vat of boiling water. Lay the ham and lettuce ribs on each plate. Toss the gnocchi in the sauce, and add some parmesan and a drop of sherry vinegar.
Spoon the gnocchi and the chanterelles onto the plates and serve immediately.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
