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Cacio and Pepe Gnochhi with Dried Jewish Prosciutto
by
Fabio Bongianni
Calificación: 4.0
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%202%20tbsp%20of%20butter%20%C2%BC%20c%20Pecorino%20%201%20tsp%20pepper%3C/p%3E%3Cp%3ESeparate%20the%20fat%20from%20the%20dried%20prosciutto%20meat.%20%20Clean%20the%20potatoes,%20scrubbing%20the%20skin%20well.%20Bake%20them%20in%20a%20pre-heated%20oven%20at%20375%C2%B0%20until%20they%20are%20soft%20%E2%80%93%20you%20can%20check%20with%20the%20tip%20of%20the%20knife.%20Cool%20them%20for%2010%20minutes.%20Cut%20the%20potato%20in%20half%20and%20scoop%20out%20the%20inside.%20Save%20the%20potato%20shells%20for%20serving%20dishes.%20Mash%20the%20potatoes,%20not%20in%20a%20food%20processor%20but%20with%20the%20hand%20tool%20then%20mix%20them%20together%20with%20the%20flour%20using%20your%20hands,%20working%20the%20dough%20for%2010%20minutes%20until%20it%E2%80%99s%20mixed%20together%20well%20and%20you%20have%20a%20nice%20consistency.%20Add%20more%20flour%20to%20the%20surface%20if%20needed%20and%20roll%20the%20mixture%20with%20your%20two%20hands%20to%20reach%201%20inch%20diameter.%20Cut%20the%20roll%20into%20small%20pieces%20about%20an%20inch%20long.%20Roll%20each%20individual%20piece%20on%20the%20back%20side%20of%20a%20fork%20to%20make%20the%20gnocchi%20groove.%20Place%20them%20in%20a%20pan%20of%20salted%20boiling%20water%20until%20they%20float.%20Remove%20from%20the%20heat%20and%20drain.%20Place%20the%20prosciutto%20fat%20in%20the%20frying%20pan%20and%20allow%20to%20melt.%20Add%20the%20gnocchi%20and%20butter%20then%20the%20pecorino%20cheese%20and%20pepper.%20Stir%20for%202%20minutes%20while%20the%20cheese%20melts.%20Remove%20from%20heat%20and%20serve%20in%20the%20potato%20shell%20with%20the%20slice%20of%20dried%20prosciutto%20on%20top.%3C/p%3E%3Cp%3EEnjoy!!%3C/p%3E%3Cp%3Eyour%20Chef,%3C/p%3E%3Cp%3EFabio%3C/p%3E){kind=link}