John Myers
Contents
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Ingredients
- 450 g Fresh porcini mushrooms
- 2 tbsp Sunflower oil
- 1 tbsp Butter
- 75 g 1 Onion
- 1 clove of garlic
- 50 g Diced cate ham
- 1 tsp Ankerkraut mushroom pan *)
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Coarse sea salt from the mill
- 100 ml Cream
- 2 tbsp Chive rolls
- 150 g Gnocchi
- 2 liter Water
- 2 tsp Salt
- 2 tbsp Freshly grated Parmesan
- 2 * ½ mini Roma vine tomatoes for garnish
Instructions
- Cook the gnocchi (150 g) in salted water (2 liters of water / 2 teaspoons of salt) according to the instructions on the package until al dente and drain through a kitchen sieve. Clean, brush and chop mushrooms. Peel and dice the onion. Peel the garlic clove and dice finely. Heat the butter (1 tbsp) and sunflower oil (2 tbsp) in a pan, fry the onion cubes with the garlic clove cubes and the cured ham, add the sliced porcini mushrooms and stir-fry with them. Pour in the cream (100 ml) and season with coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches) and mushroom pan spice from ANKERKRAUT *) (1 teaspoon). Boil / reduce everything for a few minutes. Add chive rolls (2 tbsp) and the cooked gnocchi and let everything simmer for a few minutes. *) Composition of ANKERKRAUT mushroom pan: sea salt, tomato chips (tomato, corn starch), garlic, sweet paprika, parsley, rosemary, celery, oregano, marjoram, coriander seeds, thyme, lemon peel, allspice, fenugreek seeds Fill pasta with fresh porcini mushrooms on 2 pasta plates , sprinkle with freshly grated Parmesan and garnish with half a mini Roma vine tomato, serve.
