Nature that found an ingredient, I make the full and the decline in all the possibilities that the mind gives me.
And all this happens in the same gionri because Stanzione in the fridge waiting to be eaten, take the opportunity to take some time and think about how to eat .. The same holds for
vitelotte potatoes, these potatoes are called so by the most unusual color.
Tried the mashed potatoes, dumplings today goes.
are bound to a quick post, for various reasons I can not do more .. No history
nice to smile, no evidence bizarre ... nothing, Sorry!
For the recipe I was inspired by the canonical reference to a historical book, "The talisman of happiness, which provides 400 gr. of flour to 2 kg of potatoes. I scaled down all the doses given and I got 4 servings "small", but the potato qunato violache had not allowed more ..
Gnocchi vitelotte 350 gr. purple potatoes
100 gr. white potatoes
80 gr. flour 0 (I Kamut)
1 / 2 egg
salt 80 gr. fresh pecorino
80 gr. ricotta cheese Parmigiano
Boil the potatoes in their skins, peel and mash them still warm. The purple is much harder, be crushed with a fork first.
In a bowl, combine the egg to the potatoes well, flour, a little salt and continue to knead, the dough is slightly sticky but soft.
Form breadsticks as big as an inch, makes provision to cut them into pieces about 1 cm. put them on a cardboard tray.
and boil in salted water, gradually rising, foam and put it in a pot type saltapasta, where you will loose focus very sweet, ricotta, pecorino and a little milk if necessary.
A sprinkling of pepper and Parmesan cheese, if you like.
am very mellow and slightly aromatic taste of the classics, I liked it promote it with the cheese, the strong flavor of this cheese He found gets along with the potatoes in general.
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