Daikon gnocchetti and Pucia bechamel grits with soy milk and Parma ham
0.75 h
4 raciones
Difficulty:
Media
Ingredients
50 g daikon30 g biological semolina
200 g 00 biological wheat flour (eg Alce Nero)
1 potato
1 leaf sage
20 dl soy milk
20 g butter
Extra virgin olive oil
Grated reggiano parmesan
2 thin slices Parma ham
Iodized salt
Herbs (for decoration).
Boil up 1 dl water with the soy milk and a few drops of olive oil; add in the semolina. Cook until it thickens.
Separately, cook the daikon in boiling water and strain it to make a cream. Add in the semolina and a little salt.
Cut a slice of ham and a leaf of sage in a very fine brunoise; sauté in the pan (fat-free) and add the semolina compound.
Spread over a tray so it cools down; cut out 2 gnocchi using a cookie cutter mould.
Place in the oven at 150ºC for 15 minutes with a little grated parmesan on top. Place the other slice of ham in the oven to dry out.
Prepare the bechamel with the butter and flour; make a light (not heavy) roux; add in the soy milk and leave to cook for 5 minutes. Filter the sauce and add a teaspoon of parmesan.
Assemble the bechamel sauce, gnocchi au gratin and pieces of ham (to give the dish colour) on the plate and decorate with aromatic herbs.
