We celebrate the first edition of SorrentoGnocchiDay, scheduled from 7 to 10 October, with the recipe of chef Barrale, really impressive!
There are Days dedicated to all types of food, from pasta to pizza to tiramisu, and why not for the Gnocchi alla Sorrentina? One of the most famous and richest recipes of Campania gastronomy is the protagonist of the first edition of SorrentoGnocchiDay, scheduled from 7 to 10 October. For the occasion, Paolo Barrale, chef of Aria Restaurant of Naples, presents “Torna a Surriento…”, his “concrete and irreverent” version of the historic dish.
The historical recipe seems to date back to the 16th century, that is to say, to the arrival of the main ingredient, the potato, from the Americas, together with tomato, another fundamental raw material of the Gnocchi alla Sorrentina. Until 10 October, Gnocchi alla Sorrentina can be tasted in over sixty restaurants, trattorias and bistros, from Sorrento to the rest of Italy and the world.
To this iconic dish, Paolo Barrale he dedicated his "Come back to Sorrento…" which he presented on Thursday 7 October, on the opening day of SorrentoGnocchiDay,together with 10 other chefs from Campania who proposed their idea of Gnocchi alla Sorrentina. Chef Barrale of Aria Restaurant in Naples starts with classic ingredients, such as tomato, basil and fiordilatte, to arrive at a contemporary version of Gnocchi, in which the softness of ricotta and gnocchi which are made of tomato play, and the calibrated acidity, given by Sorrento lemons candied and with tomato water, for a technical dish, fun and soft as a foam, but no less greedy than the original. Below you will find his recipe to try your hand like a real chef!
Together with Paolo Barrale, Mario Affinita, of Don Geppi of Sant'Agnello, Giuseppe Aversa, of Il Buco di Sorrento, Pasquale De Simone of 'O Break of the Renaissance Naples Hotel lit the stoves on the Belvedere Terrace of the Circolo dei Forestieri in Sorrento. Mediterraneo of Naples, Domenico Iavarone of the Josè Restaurant of the Villa Guerra Estate in Torre del Greco, Andrea Napolitano of the NDRE 'Restaurant in Sorrento, Marco Parlato, of the Terrazza delle Sirene in Sorrento, Lino Scarallo of Palazzo Petrucci in Naples and Giuseppe Stanzione of the restaurant il Wisteria of the Hotel Santa Caterina in Amalfi, all coordinated by Vincenzo Guarino.
All that remains is to say … enjoy your meal!
Gnocchi alla Sorrentina by chef Barrale
for the gnocchi:
1000 gr of San Marzano peeled tomatoes
180 gr potato flakes
1 egg
300 gr flour 00
30 gr extra virgin olive oil
2 cloves of garlic
10 basil leaves
Salt to taste.
for the dressing:
1 kg of Piccadilly tomatoes
for the foam:
1 kg of fiordilatte
250 gr cow's milk ricotta
250 gr egg white
Salt to taste.
5g lemon juice
for the parmesan crumble:
100 gr grated parmesan
100 gr butter
130 gr flour 00
salt 2 gr
for the candied lemon:
5 large lemons from Sorrento
100 gr sugar.
other ingredients:
basil
tomato powder
grated Parmesan cheese
extra virgin olive oil
butter
To make the tomato gnocchi:
prepare an espresso tomato sauce with the ingredients, pass through a tomato press and add the potato flakes, the egg and season with salt, finally the flour.
Make the dumplings and blanch quickly.
For the tomato water (condiment):
Switch the tomatoes to the cutter, put on the heat in the pot and bring to a boil.
Filter and obtain a clean and transparent broth with the residues dried on baking paper at 50 ° C and pass to the cutter when dry and make powder.
For the foam:
Cut the mozzarella, put it in a container suitable for the microwave and let it go for 5/6 minutes at medium intensity.
Squeeze the mozzarella well, take 250 g of the juice obtained and add the dry ricotta. season with salt and if you need a little lemon juice and then pour the egg white as well.
Mix and siphon about 20 minutes at 65 ° C.
For the crumble:
Mix everything and chill, cut into small cubes and bake at 170 ° C until completely cooked.
For the candied fruit:
Peel the lemons, cut the zest into small cubes and blanch several times in water, finally syrup with the juice, half the sugar and add water until completely syruped.
Sauté the gnocchi with the tomato broth, add extra virgin olive oil, butter, julienne basil and candied lemon, a sprinkle of Parmesan cheese and serve in a bowl, topped with the mozzarella foam, crumble, tomato powder.
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