Gnocchi di asparagi con burrata e guanciale Tagliatelle con asparagi e guanciale , gnocchi con burro e ricotta affumicata - Osteria Alle Nazioni, San Quirino Resmi. Disporre al centro di ognuno un pezzetto di asparago, e chiudere le gnocco lasciando l'asparago al centro. Continuare fino a esaurimento degli ingredienti.

Ingredients of Gnocchi di asparagi con burrata e guanciale

  1. It's of Asparagus Gnocchi.
  2. Prepare 400 g of Asparagus.
  3. You need 300 g of Semolina Flour.
  4. Prepare 100 ml of Water.
  5. You need of Burrata Cream.
  6. You need 80 g of Burrata.
  7. Prepare 80 g of Parmigiano.
  8. Prepare 80 ml of Milk.
  9. Prepare 1 of Egg.
  10. Prepare of Salt.
  11. You need of Pepper.
  12. It's 80 g of Guanciale.

Gnocchi di asparagi con burrata e guanciale instructions

  1. To prepare the asparagus gnocchi with burrata cream and guanciale, First wash the asparagus, then cut away the white part at the base and peel the stem to eliminate the most fibrous part.Cut the tips that will be used to season the gnocchi..
  2. Boil the asparagus, in salted water for 15 minutes, until they are soft. Halfway through cooking also add the tips that require less time. Drain the cooked asparagus well, set aside the tips and transfer the stems to a bowl. Blend them with the immersion mixer, you will need to obtain a cream. Incorporate semolina and start kneading..
  3. Pour the water a little at a time and continue to knead by hand until a compact and uniform dough is obtained. Gradually adjust whether to add more water or use less..
  4. Remove 25g pieces and roll them to create a 10 loaf. Cut 3 cm pieces and with your hands formed 12 gnocchi.
  5. Place the gnocchi on a cut, sprinkle with the semolina, cover them with a cloth and let them rest for 30 minutes. Now take care of the dressing: in a bowl pour the egg, the grated cheese, season with salt, pepper. Mix with a whisk or fork to obtain a homogeneous mixture. Now place the burrata in a bowl and blend it with the immersion mixer. Stir in the egg mixture, add the milk and blend again..
  6. You will get a smooth cream without lumps. In the meantime, place a pan full of salty water on the fire and bring to the boil, it will be used for cooking the gnocchi. Cut the bacon into strips and pour it into a hot pan and brown it for a few minutes..
  7. In the meantime, cook the gnocchi and drain them in the sauce as they rise to the surface. Sauté in a pan for a few seconds to flavor. Turn off the heat and also add the burrata mixture and the asparagus tips kept aside mix and serve the asparagus gnocchi with burrata cream and guanciale immediately..

Capocollo di Martina Franca con Gnocco Fritto. Spaghetti alla Chitarra con Polpo, Burrata al Pistacchio e Granella Croccante di Guanciale. Gamberoni Gratinati su Crema di Asparagi e Stracciatella. Unite il lardo e fate sciogliere il grasso a fuoco basso basso. Poi aggiungete asparagi e pomodorini, aggiustate di sale e pepe e fate cuocere per una decina di minuti.

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