Chestnut Gnocchi

I am in love again, this time is not a man, but my new blue and white racer, the third one since June… but what can you do, I had to find “The One”.  Anyway another thing that makes me very happy nowadays is that I am searching for the best RTW tickets, although with all these possible destinations the choice is rather difficult. Monday Fabrizio came back from his trip in Iceland, what a place by the way, would love to go there too, but maybe when I will be back, and so while watching is pictures we had this amazing gnocchi made with chestnut flour and “pimped up” with mushroom sauce. Now this is a quite an autumn dish back home, but in Ireland at last today is autumn so is the perfect dish.

Shopping List

For the dough

500 g of chestnut flour

200 g of ricotta cheese

200 g of plain white flour (I used gluten free plain white flour)

1 egg

Water

Salt & Pepper t.t.

For the sauce

250 g of portobello mushrooms

100 g of button mushrooms

30 g of dry mixed mushrooms (dry mushroom give that extra mushroom taste, I love them)

200 g of Philadelphia light or cream

100 g of parmesan

35 ml of white wine

50 g of white onion

1 clove of garlic

Parsley

Extra-virgin olive oil

Salt & Pepper t.t

Let’s get on with this

1. In a bowl combine the two flours and the salt, then add the egg the ricotta and a bit of water until you get a quite soft dough
2. Then roll the dough into big rolls and then cut them in small fairly regular cubs, place the cubes on a floured surface and cover them with a cloth, I don’t think there is a need to do so, but my grandma used to do it all the time with the fresh past so when I am not in a rush I do it too
3. In the meantime chop the mushroom and place the dry mushroom in a bit of boiling water so that they become really soft, you then can use the water to cook the rest of the mushroom
4. In a frying pan add some extra-virgin olive oil and then fry the onion and the garlic until translucent then add all the other fancy mushrooms, the wine and cook until tender then add the finishing touch, cream cheese and cook for another  minute
5. In a large pot bring approximately 1.5 liter of water to boil and add salt, then gently “throw” some of the gnocchi, when they are floating they are ready
6. Then with a scoop colander “pick-up” the gnocchi and gently place them into a big bowl or another pot
7. Then add then add the sauce and mix it thoroughly then add some parmesan, that is good and always adjust everything
8.  

Voilà Ready … Happy Autumn Day

Irregular pasta

I really like spontaneous nights, me and Magda went out after my work (I finish at 2AM), we went to the only place, at least from appearance, looked to be the only one open in town, the Workman’s Club, after queuing for a couple of hours ;-) I am only messing, they are a bit quicker than that! So we finally made it and got two pints, went out for a cheeky smoke and someone complement my ankles, I thought, what a freak!! But then he invited us for a smoke! Was quite fun then was time to go home, and believe me -1 cycling is no fun. My hands froze completely, ice-pop fingers and may be the name for the next recipe ;-) so here is our power lunch!!

Shopping Lists

For the pasta

300 gr. of all purpose flour

2 eggs

1 teaspoon of salt 

Water 

Extra flour 

Pimp them up

200 gr. Cestnut mushroom

100 gr. of asparagus

1 clove of garlic 

1 onion

150 gr. of ricotta cheese or 150 ml. of fresh cream (is probably nicer with fresh cream, but you know I am scared of fresh cream)

1 teaspoon of balsamic vinegar

Fresh or dry parsley

Salt & Pepper t.t

Let’s get on with this 

1. Mix the flour the eggs and the salt in a large bowl
2. Slowly add the water (about 50 – 80 ml)
3. Work the dough with your hand, possibly on a wooden board 
4. If the dough is too sticky then add some flour, it has to be quite elastic, work it for about 10 minutes
5. Make a ball and then let it rest for about 30 minutes (I put it into the fridge)
6. Flour your work surface take the dough out of the fridge and start to roll out the dough and flouring it as necessary to keep it from sticking 
7. Make a large sheet and cut it into irregular squares (I am the queen of irregular cutting)and  let them rest on a flour plate meanwhile cut all the vegetable you need for the sauce
8. Then in a sauce pan fry the garlic and the onion then add the asparagus and then the mushroom and let them cook in balsamic vinegar 
9. When ready add the ricotta or fresh cream and the parsley
10. Mix the sauce with the pasta and then top it up with parmesan cheese or any other cheese!!

Enjoy a healthy and fun Sunday Lunch

Mushroom Barley Risotto

I discovered barley risotto in London, when a friend of mine went for a "fantastic" dinner in Portobello and she went for ages about this fantastic butternut squash risotto! So we tried and I have to say it was some good. But since my best dish has always been risotto with mushroom I decided to tried with barley this time. And I have to say is as good and cheaper too!

Shopping List 

for 4 people 

500 gr of pearl barley 

100 gr of dried mushroom

100 gr of fresh Portobello mushroom

  50 gr of parsley 

One  finely chopped onion

One clove of garlic 

Parmesan (as much as you like...the more the major) 

Olive oil (or butter if you prefer)

Salt & Pepper 

For the broth 

1 onion 

1 carrot 

1 leak 

1 celery 

1 vegetable stock cube

My mum personal trick to make a tasty broth is to add the crust of the parmesan (take of the wax though) 

Lets get on with it 

1. Bring the broth to boil in medium saucepan
2. Cook the onion and the garlic until translucent
3. Add barley and add 2 cups of the stock
4. Reduce heat and simmer until most of stock is absorbed, stirring frequently
5. Keep adding stock 1/2 cup at a time
6. In the mean time place the dry mushroom in a cup and pour boiling water (if you want you can use their water instead of the last cup of broth, it makes it more mushroomy) 
7. Also you have to heat oil add mushrooms and cook with garlic and onion
8. Add the cooked and the dried mushroom 
9. Mix in parsley and parmesan
10. Season with salt and pepperPubblica post

Eat it while is hot!