Ingredients for 4 people
400 g Potato gran gnocchi
100 g Mortadella
250 g Parsnip (red carrot)
50 g Pre-cooked peas
250 g Tomato passata
50 g ‘Nduja
250 g Black pork mince
60 g Tropea onion
30 g Pistachio pesto
20 g Toasted pistachio kernels
Extra virgin olive oil, salt, and pink pepper to taste
Salted ricotta cheese to taste
Procedure
Heat a drizzle of extra virgin olive oil in a pan, add the diced onion, then the minced meat, mortadella, and cubed parsnip. Sauté everything over low heat. After 6-7 minutes, add the tomato passata, ‘nduja, peas, and 50 g of water. Cook for about 10 minutes.
Meanwhile, prepare the water for the Potato gran gnocchi with a pinch of salt. Once it reaches a boil, add the Potato gran gnocchi and cook for about one minute, then drain and transfer them to the pan. Add the pistachio pesto and pink pepper. Toss and plate. Grate some salted ricotta cheese over the dish and garnish with toasted pistachio kernels.
Paolo Caridi, Chef Trainer, Advanced Training – fic.
