Ecole Hôtelier Valle d’Aosta
Gnocchi alla Befana
My dish consists of panettone gnocchi with cabbage cream, white truffle flavored olive oil and motzetta chips. Often after the Christmas holidays there is some dry panettone left in the pantry. Instead of throwing it away, we can prepare original panettone dumplings in just a few steps. To give contrast to the sweetness of the panettone, we can accompany the cream of cabbage with truffle oil, with an intense and precious taste. Instead of the cabbage, a poorer vegetable, we use the external parts, usually less tender. Finally we find the crunchy Valle d’Aosta motzetta, the bottom is harder and drier and less aesthetically pleasing, but if toasted and crumbled from that extra touch of salty.
Procedure for the cabbage cream
Cut the outer leaves of the cabbage into strips and cook them in plenty of hot salted water. Once ready, drain them, keeping the cooking water aside, and mix them with the salt. Only at the end add the truffle oil so that it does not lose its aroma. In a pan, brown the motzetta with a drizzle of oil. Once crunchy, crumble it as you like on the cream.
Procedure for the cabbage cream
Soak the panettone in the cooking water from the previously set aside cabbage. Once soft, add an egg and salt. Finally add the flour. Once incorporated, form a loaf and let it rest.
Cabbage cream ingredients:
• 4 cabbage leaves
• white truffle flavored olive oil
• Salt to taste.
• motzetta
Panettone gnocchi ingredients:
• 200 g dry panettone
• 150 ml of cabbage cooking water
• 1 egg
• 100 g oo flour
• truffled salt
Product
Sale al Tartufo
