Gnocchi caserecci with chestnuts
Ingredients for 4 people
320 g Gnocchi caserecci alle castagne
FOR SOFT FONDUE
100 g grated aged Sicilian pecorino cheese
50 g aged Parmigiano Reggiano cheese aged 36 months, grated
200 g cream
2 siphon cartridges
6 leaves of wild mint
TO PREPARE PIGLET
250 g of fresh black piglet squared pancetta
50 g maple syrup
rosemary, sage, fresh thyme, salt and pepper to taste FOR
150 g wild asparagus
50 g baby spinach leaves
fresh herb tufts
dehydrated date tomatoes
Mix pecorino cheese with Parmigiano cheese and put on the stove without bringing to a boil. After 10 minutes, quickly lower the temperature to 3°C and add wild mint leaves.
Cover and let rest in the refrigerator for 12 hours. Sieve mixture into a fine-mesh strainer and load into a siphon. Keep at about 55°C before serving. Season black piglet belly with aromatic herbs, salt, pepper and maple syrup and pack it in vacuum bags suitable for cooking.
Cook in a bain-marie thermostatic bath at 61°C for 210 minutes. Cool then cut into regular dice. Wash and clean wild asparagus and baby spinach, cook for a couple of minutes in boiling water and cool in water and ice bath.
Drain and blend adding a drizzle of extra virgin olive oil, if necessary, add cold vegetable stock. Sieve through a fine-mesh strainer.
Cook Gnocchi caserecci alle castagne in salted boiling water, drain and coat them with a drizzle of extra virgin olive oil. On a plate, unevenly arrange asparagus sauce, leaving the plate’s centre empty. With the siphon, put soft pecorino cheese fondue in the centre and then Gnocchi.
Finish with pancetta dice previously heated in the oven, decorating everything with forest herb tufts and confit cherry tomatoes.
Chef Davide Giambruno junior italian national chef team.