food

Nhoque Nunca é Demais!

Junte-se ao chef Jason na cozinha enquanto ele prepara uma versão diferente do clássico nhoque Cacio e Pepe. Primeiro, ele nos ensina como fazer o nhoque caseiro perfeito e depois o prepara em uma combinação de queijo, pimenta e missô. Para sobremesa, uma panna cotta de gergelim preto.

food

Nhoque Nunca é Demais!

Junte-se ao chef Jason na cozinha enquanto ele prepara uma versão diferente do clássico nhoque Cacio e Pepe. Primeiro, ele nos ensina como fazer o nhoque caseiro perfeito e depois o prepara em uma combinação de queijo, pimenta e missô. Para sobremesa, uma panna cotta de gergelim preto.

Supplies

Raspberry and Black Sesame Crumble

  • 50 grams white sugar
  • 100 grams AP flour
  • 50 grams grapeseed oil
  • 10 grams black sesame
  • 20 grams freeze-dried raspberry, powered

Black Sesame Panna Cotta

  • 240 grams heavy cream
  • 50 grams milk
  • 98 grams sugar
  • ½ vanilla bean pod
  • 1 ½ sheets gelatin
  • 25 grams black sesame paste
  • 170 grams creme fraiche

Passo a passo

Raspberry and Black Sesame Crumble

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Combine the sugar, flour, oil, and sesame in a bowl until homogenous.
  3. Crumble on a sheet tray and bake for 12-15 minutes until toasted and light golden in color.
  4. While warm, toss the crumbs in freeze-dried raspberry powder to coat.

Black Sesame Panna Cotta

  1. In a medium saucepan combine cream, milk sugar and vanilla.
  2. Heat on medium-high and bring to a scald, while stirring occasionally.
  3. Take off heat, add in gelatin and stir to combine.
  4. Slowly whisk in black sesame paste and creme fraiche.
  5. Strain the mixture and pour 150g portions into bowls.
  6. Allow to cool and wrap with plastic wrap.
  7. Once cooled place in a refrigerator overnight to set.

Supplies

  • 10 Russet potatoes, baked, peeled and cooled
  • 2 cups 00 pasta flour
  • 2 eggs
  • 1 pound butter
  • 4 cups + garnish pecorino cheese, microplaned
  • 2 pounds dark red Akiamiso Soybean paste
  • Black pepper

Passo a passo

  1. Rice the cooled and peeled potatoes through a food mill.
  2. Mix and fold potatoes with the flour and eggs. Combine to form a dough and shape into a ball. Let dough rest 2-3 hours.
  3. Roll and shape the dough into gnocchi.
  4. Cook the gnocchi in salted water until they float or until they have reached al dente consistency.
  5. Once the gnocchi is al dente add to a hot saute pan with butter.
  6. Add the pecorino and miso and emulsify to make a sauce.
  7. Finish with fresh cracked black pepper.