Breadfruit Gnocchi, Parmigiano Reggiano Cream Spinach shoot salad
0.75 h
4 raciones
Difficulty:
Media
Ingredients
1 kg breadfruit (cooked in a wood-fired oven)120 g breadfruit flour
2 whole eggs
110 g truffle paste
10 g salt
5 g Espelette pepper
800 g cream
200 g milk
300 g parmesan
1 onion
1 bulb garlic.
Gnocchi
Blend the ingredients in a mixer. Once mixed, leave the paste to stand for 6 hours in a fridge. Make the gnocchi so they weigh 12 g each. Cook the gnocchi for 2 minutes in salted boiling water; brown in hazelnut butter foam.
Parmigiano Reggiano Cream
Infuse the chopped parmesan in a mix of milk and cream the day before. Cook the chopped onion and garlic in a pan. Add two onions to the recovered milk and cream. Once the milk is hot, add in the cheese and stir well. Sieve and emulsify. Check the seasoning.
