Ingredients
4 idaho potatoes
1 sea salt
2 eggs
1 cup flour
1 salt and pepper to taste
1 for the mushrooms:
1/2 cup fresh morels
1/2 cup fresh porcini
1/2 cup shitake mushrooms
1/2 cup oyster mushrooms
1 tbsp extra virgin olive oil
2 tbsp diced shallot
1 tbsp chopped garlic
1/2 cup chicken stock
1/4 cup grated parmigiano-reggiano
2 tbsp finely chopped chives
Directions
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
For the Gnocchi:
From: Minnie@juno.Com (Louise M Mccartndate: Wed, 23 Oct 1996
14:37:20 Pst
Servings: 4 servings
Potato Gnocchi With Wild Mushrooms And Recipe brought to you by Recipe Ideas
Categories: Mushroom; Vegetable
The History of Recipes
It is quite possible to follow the history of written cooking instructions back into the far past, in truth as far back into history as early Egypt, and maybe even further. Interesting though that is, these, old records were just very basic pictorial instructions for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to experts are some tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. As we move into Roman times around 25BC a man called Apicius created a few documents which described recipes enjoyed by the Romans. In his works, he describes how the roman meals were separated into hors d`oeuvre, entrees and desserts, a very modern way of dining. Aspicius describes how the ancient Romans made use of a good variety of herbs and spices, including a few that will be familiar to modern chefs such as basil, mint and dill. Moving on, we have two interesting recipe books which appeared in the 1300s : a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these are nothing to do with the indian curry that we all know today, but instead descriptions of the types of food on the menus of the rich people of that time. Later, in the 15th century, knights returning from the crusades brought us many new foods and herbs from Arab cooking, including spices such as basil and rosemary. The introduction of these new culinary ideas prompted a surge in recipe books, most of which are kept safe in academic collections. By the advent of the 1900s, cooking publications are increasing in popularity mostly as a result of more people being able to read, increased leisure time and disposable income. The revolution that is television brings us celebrity chefs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Potato Gnocchi With Wild Mushrooms And recipe.
