Today is holiday, it is a day to celebrate a meal which I have cooked for the first time.
It is about the successfully cooking of "Gnocchi all' Aurelio". Aurelio is a famous cook from Sicily
and at his house I had the opportunity to see how the preparation of this meal is done in a very competent way. Aurelio has been very much around in the world in his life as a cook, especially of course in Italy. For this reason you even can eat in Sicily his wonderful gnocchi, which are normally very typical for the kitchen of northern Italy.
and at his house I had the opportunity to see how the preparation of this meal is done in a very competent way. Aurelio has been very much around in the world in his life as a cook, especially of course in Italy. For this reason you even can eat in Sicily his wonderful gnocchi, which are normally very typical for the kitchen of northern Italy.
For a long time I hesitated; would I be able to manage this just by myself?
When preparing Italian meals quite often the secret is not the cooking itself, but the secret is, that the basic ingredients have to be just right.
The basic ingredients of the gnocchi are potatoes, salt and flour. Nothing else.
If you take the right potatoes, which are necessary for this meal (that means mealy potatoes, which are a little bit older) then everything is a sure-fire sucess. And, in addition, if you pay attention that the potatoes are peeled and pressed while they are hot almost nothing can go wrong.
The basic ingredients of the gnocchi are potatoes, salt and flour. Nothing else.
If you take the right potatoes, which are necessary for this meal (that means mealy potatoes, which are a little bit older) then everything is a sure-fire sucess. And, in addition, if you pay attention that the potatoes are peeled and pressed while they are hot almost nothing can go wrong.
Recipe for 8 people:
two kg mealy potatoes,
half a kilo of fine flour (450er) and salt.
Make boil water in a pot and cook the potatoes until they are really soft (when the peel begins to detach by itself). Peel the potatoes still hot and divide them in two parts. Press them through a coarse sieve or simply mash them.
Little by little add the flour and a teaspoon of salt till the dough is homogeneous and smooth. Then take about an eighth of the dough and roll it with your hands (which are dusted by some flour) to the form of a snake at a diametre of 3 cm (you also can just use some foil).
Then cut small pieces of the size of the gnocchi and put them on the back of your hand and press on top (by your fork) the typical pattern of gnocchi.
When you have finished lay them down on a big plate which has been dusted with flour.
Finally put them into a pot of salted boiling water and wait till they come up to the surface, this will last about four minutes.
Let them drip off very well and lay them down on a preheated plate or directly in a big pan, in which you prepare your sauce.
For me the taste is at its best when there is not too much of sauce but lots of leafs of sage and a butter together with a mixture of dried tomatos in small pieces and small cuts of fresh tomatoes. Add some salt and black pepper and you have cooed a typcal Italian meal!
Little by little add the flour and a teaspoon of salt till the dough is homogeneous and smooth. Then take about an eighth of the dough and roll it with your hands (which are dusted by some flour) to the form of a snake at a diametre of 3 cm (you also can just use some foil).
Then cut small pieces of the size of the gnocchi and put them on the back of your hand and press on top (by your fork) the typical pattern of gnocchi.
Finally put them into a pot of salted boiling water and wait till they come up to the surface, this will last about four minutes.
Let them drip off very well and lay them down on a preheated plate or directly in a big pan, in which you prepare your sauce.
For me the taste is at its best when there is not too much of sauce but lots of leafs of sage and a butter together with a mixture of dried tomatos in small pieces and small cuts of fresh tomatoes. Add some salt and black pepper and you have cooed a typcal Italian meal!
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