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gennarino.org Visita il nuovo sito di gennarino.org! 2011-06-25T19:25:42+02:00 http://gennarino.org/forum/feed.php?f=15&t=9368 2011-06-25T19:25:42+02:00 2011-06-25T19:25:42+02:00 http://gennarino.org/forum/viewtopic.php?t=9368&p=215237#p215237 <![CDATA[Re: Gnocchi ripieni con salsa di porri]]>
Ripieni tradizionali da noi sono: (1)carne tritata, (2) prosciutto cotto tritato, (3) fricioli di suino tritati, o (4) avanzi di carne arrostita tritati, con l'aggiunta di una cipolla tagliata a dadini precedentemente cotti in un po' di olio (o di strutto) finché non diventati trasparenti e lasciati intiepidire; inoltre va aggiunto a ciascun ripieno prezzemolo e se piace anche maggiorana e/o aglio e acqua fredda q.b.

I fricioli sono le particelle di lardo che rimangono durante la produzione dello strutto, color cappuccino.

Statistiche: Inviato da BarbaraDiAustria — 25/06/2011, 19:25

]]> 2011-06-23T10:56:23+02:00 2011-06-23T10:56:23+02:00 http://gennarino.org/forum/viewtopic.php?t=9368&p=215187#p215187 <![CDATA[Re: Gnocchi ripieni con salsa di porri]]> Statistiche: Inviato da Cat — 23/06/2011, 10:56

]]> 2011-06-23T10:19:40+02:00 2011-06-23T10:19:40+02:00 http://gennarino.org/forum/viewtopic.php?t=9368&p=215185#p215185 <![CDATA[Re: Gnocchi ripieni con salsa di porri]]> Statistiche: Inviato da TeresaDeMasi — 23/06/2011, 10:19

]]> 2011-06-23T09:01:13+02:00 2011-06-23T09:01:13+02:00 http://gennarino.org/forum/viewtopic.php?t=9368&p=215180#p215180 <![CDATA[Re: Gnocchi ripieni con salsa di porri]]> Statistiche: Inviato da caris — 23/06/2011, 9:01

]]> 2011-06-22T18:27:35+02:00 2011-06-22T18:27:35+02:00 http://gennarino.org/forum/viewtopic.php?t=9368&p=215170#p215170 <![CDATA[Re: Gnocchi ripieni con salsa di porri]]>
Gnocchi ripieni con salsa di porri.JPG

Statistiche: Inviato da Cat — 22/06/2011, 18:27

]]> 2007-02-19T20:22:14+02:00 2007-02-19T20:22:14+02:00 http://gennarino.org/forum/viewtopic.php?t=9368&p=84567#p84567 <![CDATA[Gnocchi ripieni con salsa di porri]]> Statistiche: Inviato da FrancescaSpalluto — 19/02/2007, 20:22

]]> 2007-02-19T20:02:27+02:00 2007-02-19T20:02:27+02:00 http://gennarino.org/forum/viewtopic.php?t=9368&p=84565#p84565 <![CDATA[Re: Gnocchi ripieni con salsa di porri]]> Statistiche: Inviato da AntonellaRagnetto — 19/02/2007, 20:02

]]> 2007-02-19T18:36:22+02:00 2007-02-19T18:36:22+02:00 http://gennarino.org/forum/viewtopic.php?t=9368&p=84543#p84543 <![CDATA[Re: Gnocchi ripieni con salsa di porri]]> Statistiche: Inviato da TeresaDeMasi — 19/02/2007, 18:36

]]> 2007-02-19T15:59:57+02:00 2007-02-19T15:59:57+02:00 http://gennarino.org/forum/viewtopic.php?t=9368&p=84515#p84515 <![CDATA[Gnocchi ripieni con salsa di porri]]>
Non mi succede spesso, ma oggi ero di umore per un piatto piu' ricco del solito.

Patate
cerfoglio
tuorlo d'uovo
Asiago (o altro formaggio)
porri
burro
grana
pancetta stesa o guanciale


Preparare gli gnocchi come al solito, aggiungendo all'impasto abbondante cerfoglio (o poco prezzemolo se non l'avete). Il cerfoglio rimane molto delicato e discreto, lasciando solo un leggero sentore di anice. Inserire in ogni gnocco un pezzetto di formaggio (avrei preferito qualcosa di piu' morbido), ma avevo solo l'asiago in casa.
Far crogiolare un porro con il burro e nel frattempo tostare il guanciale (GRAZIE BARBARA, e' buonissimo).
Cuocere gli gnocchi e, nonappena salgono a galla, raccoglierli con la schiumarola, passarli velocemente nel sughetto di porri. Spolverare con un po' di grana e servire con il guanciale croccante.

Statistiche: Inviato da FrancescaSpalluto — 19/02/2007, 15:59

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