Pecorino Romano Gnocchi / Walnut & Pecorino Romano Cream / Chanterelles / Sorrel
by Chef Logan Kendall
This recipe is made in partnership with 3 Pecorini and FOH.
Pecorino Romano does not actually refer to the city of Rome but to the Romans, who were already making this cheese 2,000 years ago. The Pecorino Romano was one of the first Italian cheese to enjoy national and international popularity. Currently about 20,000 tons of Pecorino Romano are exported each year, 90% of which goes to North America. Program funded by the Autonomous Region of Sardinia with L.R. n. 5/2015 art. 15.
COMPONENTS
PECORINO GNOCCHI
INGREDIENTS
- 8 oz pecorino romano
- 1 c ap flour
- 2 eggs
- ½ c fresh ricotta (see below )
- 1 tsp nutmeg
- Salt & Pepper to taste
METHOD
- Combine ricotta and ½ the flour to a large bowl. Combine by hand and form a well in the center. Whisk your two eggs and pour in the center of the well. Add your pecorino romano cheese, nutmeg, and salt & pepper to taste. Form a loose ball and cover with the remaining flour. Gently mix together until a ball has formed. On a floured surface roll gnocchi and cut one inch thick with a dough scraper.
FRESH RICOTTA
INGREDIENTS
- 4 c buttermilk
- 2 bay leaves
- 1 tbsp kosher salt
SACHET
INGREDIENTS
- 1 tsp peppercorn
METHOD
- Combine buttermilk and bay leaves in a medium sized sauce pot on medium heat. Combine all spices into a cheesecloth and tie to form a sachet. Place in buttermilk. Cook buttermilk until curds have separated from the whey and the whey has become as clear as possible. Pour the content through a shinwa into another pot. Remove your curds left in shinwas and transfer into a container. Allow this mixture to cool in the walk in.
WALNUT & PECORINO CREAM
INGREDIENTS
- 3 tbsp Butter
- 3 tbsp AP Flour
- 2 tbsp walnut paste
- 1 ½ c Warmed Milk
- 1 Shallot (Julienned)
- 4 Cloves
- 3 Cinnamon Leaves
- 1 tbsp Bacon Fat
- 1 Egg Yolk
- 10 oz Pecorino Romano (Grated)
- Salt & Pepper to taste
METHOD
- Melt your butter in a sauce pot until browned. Add flour, then whisk to form a roux. Cook your white roux for about three minutes.
- Add milk and whisk well to evenly incorporate the roux. Add cloves, cinnamon leaves, and shallot and bring to a boil over medium heat. Mount in your walnut paste and then reduce to a simmer allowing it about 3 minutes to thicken. Whisk in bacon fat and egg yolk, then incorporate the pecorino into your sauce and allow the pecorino to melt. Season to taste with the salt and pepper.
CHANTERELLES
INGREDIENTS
- ½ lb chanterelles, cleaned
- 1 shallot
- 3 cloves garlic, minced
- 1 tsp fresh chopped lemon sage
- 2 sprigs thyme, thyme removed
- 1 tsp dill
- 3 tbsp bacon fat
- Salt & Pepper to taste
METHOD
- Crank a saute pan up to high heat and throw in your bacon fat. Allow to melt and add quickly add in your chanterelles and shallot. Let saute until shallot starts to become translucent. Incorporate garlic & herbs and let cook for just a second, just long enough to toast. Mount your butter in and allow it to coat the vegetables. Continue to cook and toss your vegetables until the butter has browned. Remove the chanterelles from the pan and place them on a linen to rest.
TO ASSEMBLE
INGREDIENTS
- Pecorino Romano Gnocchi
- Walnut & Pecorino Romano Cream
- Fresh Pecorino Romano
- Chanterelles
- Sorrel and Orchids
PLATING METHOD
- Pour about a ¼ c of cream into a bowl. Top the cream with your gnocchi and follow by distributing the chanterelles liberally among the dish. Place your garnishes throughout and grate an incredibly generous amount of Pecorino Romano over the top.
