Tag: quotalla

Gnocchi "alla gratirouela" with rooster sauce. – Italian Cuisine

Gnocchi "alla gratirouela" with rooster sauce.

1) You do brown the pieces of rooster in a thick-bottomed saucepan with 1-2 tablespoons of oil. When they take on color, blend them with wine. United onion and celery, peeled and chopped, garlic, peeled and crushed, bay leaf and thyme. Add salt, add the tomato pulp and the puree, cover leaving the lid off and cook 1 hour on low heat.

2) Drain the pieces of rooster from the sauce, remove the skin and bones, cut the pulp into small pieces and put it back into the sauce. Adjust salt and pepper.

3) Prepare the gnocchi. Bring boil 5 dl of salted water with butter. Sift the flour and, when the water boils and the butter is melted, pour it in the water, all at once. Jumbled up over medium heat with a wooden spoon, until the dough comes off the walls and is firm and homogeneous. In the mixer and, at low speed, add 3 tablespoons of parmesan and the egg yolks, one at a time (those needed for a soft dough).

4) Transfer the dough on the floured surface and divide it into 6 portions. With floured hands, form many sticks one finger thick, cut them into 1.5 cm pieces, flour them and pass them on the back of a grater. Dip them in plenty of boiling salted water. Drain them when they rise to the surface and season them with the sauce. Serve with the remaining parmesan aside.

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Gazpacho "alla pizzaiola" – Italian Cuisine – Italian Cuisine

The Made in Italy version of the Spanish classic, which everyone will like. Merit of the Apulian stracciatella? Even toasted bread.

The Spaniards invented it, but here in Italy we can count on the San Marzano tomato, the Apulian oil and above all the stracciatella. And so also the Gazpacho it gets better.
The Spaniards also put garlic and onion in it, raw, soaked bread and vinegar. In the Italian version, crispy croutons and fresh basil leaves are added. The result is guaranteed, word of Obicà, who in his restaurants in Italy and England, serves him in the summer menu alongside pizzas and pasta dishes.

Ingredients for 4 people
1 kg SanMarzano organic tomato
150 g cucumbers
80 g red peppers
100 ml extra virgin olive oil
8 g fine salt

For the finishing of the plate:
100 g of Apulian stracciatella
40 g of artisan bread croutons
60 ml extra virgin olive oil
basil leaves

From Obicà they use the Organic Tomato La Motticella and the Organic Oil Pugliese Cinzia Ceci


Dip the tomatoes in boiling water for about 30 seconds, then let them cool and remove the skin. Remove the seeds from the tomatoes and blend them with the cucumbers and peppers, adding oil and salt.

Serve in a bowl, finishing the dish with the stracciatellapugliese and the croutons of bread. Garnish with a drizzle of oil and basil leaves.

The ideal serving temperature of the dish is about 12/15 degrees.

Born in 2004, the New York Times called Obicà as "the first Mozzarella Bar in Rome and probably the first in history", and today it has 24 restaurants in the United States, Japan and Europe.

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