Yield: 4 Servings
Ingredients:
Gnocchi:
- 100 grams Idizabal cheese, medium-aged
- 300 milliliters mineral water
- Salt
- 22 grams kudzu (Japanese Arrowort)
Ham Stock:
- 60 grams pork tail
- 40 grams aged fat
- 60 grams ham hock or bone
- 40 grams lard
- ½ kilogram fresh pork
- 30 grams carrot
- 40 grams leek
- 60 grams onion
- 40 grams garbanzo
- 100 grams potato
- 1.3 liters water
Herbs:
- 8 red shisho leaves
- 8 leaves cilantro
- 8 stalks dill
- 8 tarragon leaves
Garnish:
- 50 milliliters Arbequina olive oil
Method:
For the Gnocchi:
Cut the Idiazabal into 1-centimeter by 1-centimeter cubes.
Place in a thermomix with water and salt and blend at level
4/130°F for 10 minutes, then strain. Blend 250 milliliters
of the liquid with the kudzu. Cook the mixture over low heat
until it gellifies, moving it rapidly during the process so
the cream becomes cohesive and gummy.
Prepare an ice bath. Remove the cheese mixture from the heat
and let cool for a few moments. Place in a pastry bag and
squeeze gnocchi-sized drops into the ice bath. Remove from
the water and reserve, sprinkled with a few drops of water
and covered with plastic wrap.
For the Ham Stock:
Wash the meat, hock and aged fat very well to remove excess
salt. Bring a large pot of water to boil. Add the tail and
bone and scald to rid them of any impurities, then wash under
running water.
Preheat the oven to 340°F. Rub the pork with a little
bit of olive oil and brown in the oven. Once browned, remove
from the oven and rid of any extra fat.
Combine the tail, aged fat, bones, lard, garbanzos, onion,
carrot, leek, potato, roast pork and water. Let sit for two
hours, then cook over a slow flame, without boiling, until
reduced by half. Pass through a chinois and then a coffee
filter (or other paper) to remove any impurities. Season with
salt and reserve.
For the Herbs:
Cut the stems and reserve in ice water. Wash herbs with a
properly diluted vegetable disinfectant and reserve in damp
paper towels until plating.
To Assemble and Serve:
Heat the gnocchi in a low-temp oven or under a salamander.
Heat the ham stock in a bain marie. Place the gnocchi in a
shallow soup dish. Sprinkle the gnocchi with the ham stock
and finish with the herbs. Garnish with a few drops of Arbequina
olive oil.
Wine Pairing:
Sancerre Chateau de Sancerre 2005
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