Gnocchetti with shellfish
4 people
70 min
Low difficulty
Wine pairing
Greco di Tufo DOCG
Details
Wine pairing
Greco di Tufo DOCG
The first rule of food-wine pairing requires contrast between organoleptic characteristics to create balance in the mouth. Good! We serve it on a silver platter… a fresh and savory wine that welcomes a soft dish with a sweet tendency.
How to cook it
Pan 70 minutes
Pan 70 minutes
The protagonist
Ingredients
- 2 packs Shellfish Mix 300g
- 300g durum wheat semolina
- 150ml warm water
- 500g peeled date tomatoes
- 1 fresh chilli
- fresh basil
- salt
- extra virgin olive oil
Preparation
- Cut the bread into cubes and place in a large bowl, then add equal parts milk and water and let it rest.
- Fry the chopped shallot and 4 anchovy fillets for a few seconds with a drizzle of olive oil, adding the two packs of seafood, still frozen. Cook over medium heat with the lid on for about 10-12 minutes, adding 2 glasses of water as soon as the seafood cubes have dissolved.
- Once cooked, strain the stock through a sieve and set aside.
- Shell the seafood and finely chop it with a knife along with the other ingredients.
- In a blender mix the soaked breadcrumbs then add the diced cooked beets, flour, Parmesan, egg, parsley, salt, and pepper, and blend again. Add the chopped seafood and the remaining chopped anchovies and mix everything together.
- Using two spoons, form quenelles and boil in a saucepan of water. Once the gnocchi float to the surface, remove them with a slotted spoon and place them on a baking tray lined with parchment paper. Bake at 180°C (350° F) with salt, pepper and a drizzle of olive oil for 5 minutes in a conventional oven.
- Heat the stock that has been set aside and pour into the serving dishes, adding three gnocchi to each dish, finishing with a sprinkling of pepper and chopped fresh parsley.