Gnoc a la mulinera
Summer is about to say goodbye, and the pleasure appears with cool evenings, sweater on the shoulders, your first hot dishes. With a few hours also in your kitchen, to then enjoy an excellent result in excellent company.
And what's more autumnal than a nice dish of gnocchi with meat sauce and mushrooms?
Today we offer one type of gnocchi of rural tradition, made of a mixture of water and flour: the gnoc alla mulinera, or gnocchi alla mugnaia.They have a characteristic shape, obtained with a simple and at the same time elegant gesture, which makes them very capacious and therefore suitable for full-bodied sauces such as the tail ragout with mushrooms, the original recipe of Caffè la Crepa (www.caffelacrepa.net and ilgustofilo.wordpress.com ) of Isola Dovarese that we propose here.This restaurant is part of the award-winning Premiate Trattorie Italiane, a heterogeneous group of trattorias united by the desire to pursue a common goal: to save tradition, innovate it and launch it into the future.
To see how to make the gnocchi, a simple but not trivial operation, you can watch this interview, also rich in filming: http://www.youtube.com/watch?feature=player_detailpage&v=YiGw6164GMo
Gnocchi with tail ragout sauce and mushrooms
- 700 g of veal tail with bone
- 300 gr of honey mushrooms
- 200 gr of tomato (to be cut into cubes)
- 1 clove of garlic
- 10 gr of parsley
- 1 onion and 1 carrot (to be cut into cubes)
- 100 gr of celery (to be cut into cubes)
- A glass of white wine
- salt, pepper and Garda extra-virgin olive oil.
Fry an onion, a carrot and 100 g of diced celery in oil.
When the oil is hot, add the pieces of tail previously cut into small portions.
Sprinkle with a glass of white wine (0,1 l) and cook until a small crust is formed around the tail pieces.
At this point add a ladle of broth, 100 g of diced tomatoes, salt and pepper to taste.
Cook for about 2 or 3 hours over low heat until the meat separates from the bone, then allow to cool and manually separate the meat from the bones.
Meanwhile, brown another piece of onion with extra-virgin olive oil in another pan.
Clean the honey mushrooms (chiodini), pass them in boiling water and add them to the pan.
Add 100 g of diced tomatoes, sprinkle with parsley and cook adding a clove of garlic.
Finally add to the mushrooms the tail you previously cooked in the first pot, mix well and complete the cooking for another 10 minutes on low heat.