- Portata: Primi
- Difficoltà: Intermedia
- Preparazione: 60 min
- Cottura: 10 min
Piobbico and the Candigliano Valley are cradles of the Truffle; from the precious white truffle to the precious black truffle, from the summer truffle to the “bianchetto” truffle. Tartufi Alessandro Rossi selects the best truffles thanks its own circle of truffle hunters “cavatori” and exports its products all over the world , working in partnership with the best Italian chefs. Thanks to the efficient delivery service , the Company dispatches both fresh truffles and preserved products in Italy and abroad.
Tartufi Alessandro Rossi offers you the opportunity to purchase the products of the territory; from fresh truffle to truffle and mushrooms based specialities, prepared according to antique recipes with the most genuine and natural ingredients.
Beetroot gnocchi (potato dumplings) stuffed with clams and pearls of truffle and lemon.
Gnocchi:
- G 900 potatoes
- G 200 flour
- G 100 precooked beetroot
- G 20 parmesan cheese
- N 1 egg yolk
- G 500 ricotta (soft white Italian cheese)
- Chives to taste
- Salt to taste
- Black pepper to taste
Directions
Boil the potatoes in a large pot with enough water to cover them.
When cooked, remove them and drain well.
Peel the boiled potatoes and use a potato ricer to rice them.
Mound the riced potatoes on the middle of a wooden board. Make a well and add flour, egg, blended beetroot, nutmeg, parmesan cheese and salt.
Remember; working the dough too much will cause the gnocchi to get sticky.
Put the dough on a lightly floured wooden board. Take the dough and divide it into more parts.
Shape each into a sausage-like roll about 1 finger wide. Flatten each roll with a rolling pin about 3/4 fingers wide. Cut them with a pastry cutter and pipe a small amount of the stuffing in the centre (stuffing; chive flavoured ricotta, lemon zest, salt and black pepper). Close them on each side, twisting them to form a candy shape.
Clams sauce:
- G 2000 clams (Adriatic clams)
- N 2 cloves of garlic
- Parsley to taste
- G 200 vegetable broth
- G 100 extra virgin olive oil
- Truffle pearls Rossi Tartufi to taste
- White truffle of Acqualagna Rossi Tartufi to taste (if white truffle is out of season you can use black truffle or summer black truffle)
Directions:
Clams must be soaked to remove sand before you cook them.
First, gently tap any clams with open shells against the cutting board. Discard any clams that do not close their shells within a few minutes or that have cracked or chipped shells.
Place the clams into a colander under running water to spit out more sand.
Once cleaned and ready to cook, in a non-stick frying pan heat the oil, add the garlic, and cook just until garlic begins to colour. Add the clams and cooked covered, add the broth and heat to medium-high until clams have opened. Strain the liquid through a linen cloth in a colander. Discard any clams and rinse them. Then transfer them into the strained sauce.
Place the gnocchi in a large pot of salted boiling water. Gently remove them and drain very well. Toss them in a saucepan with the clams and its sauce. Add the minced parsley and the lemon zest. Serve with pearls of truffle and slices of white truffle on top.
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Via I Maggio, 61046, Piobbico (PU)
+39 0722986241
info@tartufi-rossi.com
