giovedì 18 settembre 2008


Basic gnocchi dough

1 kilo of mashed potatoes
250 g of flour
2or3 egg yolks
1 whole egg

white pepper
ground nutmeg
saffron power
mix eggs, saffron powder, and grated parmesan cheese in to dough
can add different ingredients to change the color of the gnocchi : black ink squid, spinach, tomato paste

Basic pasta dough

500 g of flour
600 g of egg yolks
2 spoons of olive oil
water (3 spoons to start)

Fried zucchini flowers

Zucchini flowers
Grated zucchini
Grated mozzarella cheese
mix grated zucchini with salt and let sit in a strainer and squeeze to drain water
sautee zucchini with 1 crushed garlic clove (leave skin on)
flash freeze
mix with mozzarella

pipe into zucchini flowers

fry to order

Puff Pastry ready to go!

thin dough and roll it to create sporatic airholes
layer 2 sheets of dough on a pan and separate with parchment paper
cook blind for the first 10 minutes at 200 C
dust with sugar evenly
set oven at 230-240 C
place tray in the oven for 4-5 minutes for caramelization

White Chocolate Mousse for millefoglie

300 g of cream
300 g of white chocolate
place cream and chocolate together in a pot
put mixture in a bain marie at a simmer (60 C) to melt

do not over heat chocolate
semi whip 300 g of cream with a pinch of salt and refrigerate
place 2 gelatin leaves in ice water to rehydrate it
combine chocolate and cream mixture with whipped cream and gelatin and fold
transfer to a piping bag

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