Langoustine & Smoked Gnocchi in Fiore Sardo Brodo
by Chef Dan Kish
Fiore Sardo P.D.O. has always been considered the cheese of Sardinian sheep farmers. The use of raw milk and local milk enzymes ensures the development of the natural milk microflora and thermolabile compounds such as vitamins and enzymes. The use of rennet enzymes (lamb or kid rennet, often handcrafted by the shepherd) gives to the cheese. Program funded by the Autonomous Region of Sardinia with L.R. n. 5/2015 art. 15.
This recipe is produced in partnership with 3 Pecorini.
COMPONENTS
SMOKED GNOCCHI
serves 4 to 6
INGREDIENTS
- Cooked Russet Potato, riced 700 g
- Egg yolks 50 g
- Flour 100 g
- Self Rising Flour 50 g
- Pecorino Fiore Sardo, grated 50 g
- Kosher Salt 10 g
- Nutmeg, grated 3 g
- White Pepper, ground fine 2 g
- Apple Wood Chips for smoking
METHOD
- Cold smoke cooked, riced potatoes for 45 minutes, using the apple wood chips (20% humidity)
- In a Kitchen Aide mixer, with paddle, combine all ingredients on low speed, for 4 minutes.
- Shape Gnocchi.
- Cook Gnocchi in boiling water until tender.
- Drain Gnocchi, allow to cool/air dry.
- Refrigerate covered until service.
FIORE SARDO BRODO
INGREDIENTS
- Langoustine Broth, reduced to taste 500 g
- Fennel trimmings 100 g
- Sherry, fino 50 g
- Sherry Vinegar 5 g
- Fiore Sardo Rind 100 g
METHOD
- Combine ingredients, and simmer until flavors are combined. Skim as needed.
- Strain, and reserve for service.
GARNISH
INGREDIENTS
- Langoustine Roe
- Spicy Langoustine Oil
- Langoustine tails, poached in butter
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