The Harry's Bar Cookbook by Harry Cipriani

Author:Harry Cipriani [Cipriani, Harry]
Language: eng
Format: epub
ISBN: 978-0-345-54059-1
Publisher: Random House Publishing Group
Published: 2012-06-19T00:00:00+00:00

Keep the béchamel sauce warm. Preheat the oven to 425° (220/7).

Put the milk, butter, and ½ teaspoon of salt in a 2-quart (2 liter) saucepan and bring to a boil. When the butter has melted, add the flour all at once and stir the mixture vigorously over low heat with a wooden spoon until the dough forms a ball and leaves the sides of the pan. Stir for a minute or 2 over low heat and remove from the heat.

Make a well in the center of the dough and beat in the eggs one at a time. Don’t worry if the dough separates as you add each egg; it will become smooth again as you continue beating. Continuing to beat, add 6 tablespoons (45 g) of the grated cheese and some cayenne pepper. When the mixture is very well-beaten, taste and add salt and cayenne if necessary.

To use a food processor: If you prefer, you can use a food processor fitted with the steel blade to beat in the eggs. Make the dough as directed above and let it cool for 5 minutes. Transfer it to the bowl of the processor and process for 15 seconds. Add the eggs all at once and process for 30 to 40 seconds, until the dough is smooth and shiny. Add the 6 tablespoons (45 g) of cheese and pulse a few times to combine. Be careful not to overprocess the dough; if it is beaten too much, it will not rise properly.

Cover the bottom of a 12-inch (30 cm) gratin dish or casserole of similar size with half the béchamel. Using 2 teaspoons or your fingers dipped in cold water, form the dough into golf ball-size gnocchi and put them in the casserole, leaving a little space around each one. Sprinkle the gnocchi with the remaining cheese and cover them with the rest of the béchamel.

Bake the gnocchi for 25 to 30 minutes or until they are well-risen and the top is flecked with brown. Do not open the oven door during the first 25 minutes or the gnocchi will fall. If the top has not browned after 25 minutes, bake the gnocchi a little longer. Serve immediately.

WINE NOTES

Italian: Muller-Thurgau—Poger & Sandri

American: Cabernet Sauvignon—J. Pedroncelli

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