“In the summer of 2002 I went back to Italy for 3 months." says Michael Burbella, the new executive chef at Table 8 in Montclair. "I sublet an apartment in Florence so that I could work with a chef for a few weeks. I called Antonella Collona, who is outside of Rome, in Labico, and he invited me to work with him. On my days off I would just wander around Rome and eat in the local trattorias. Most people hear gnocchi and think potato, but here you have a gnocchi dish that is not made with potatoes! In Rome they enjoy both delicious versions.”
Serves: 4
For the Gnocchi
Ingredients:
1-1/2 cups semolina flour
1 qt milk
2 cups grated parmesan
2 egg yolks
salt and pepper
Method:
Bring milk to a boil. Gradually stir in the semolina, stirring constantly to prevent lumps and keep it from sticking to the pot. The mixture will become quite thick. Continue cooking and stirring for 15 min. on low heat.
Remove from heat and stir in parmesan and then the egg yolks. Season the mixture with salt and pepper.
Spread the mixture 1/2 inch thick onto an oiled square pan. Let cool 2 hours. Cut into squares and sprinkle with parmesan.
Transfer to a baking dish and bake at 400 degrees for 15 minutes until golden.
Top with Porcini Cream Sauce and truffle oil.
For the Porcini Cream Sauce
Ingredients:
2 T olive oil
3/4 cup fresh wild mushrooms
2 cups heavy cream
1 oz dried porcini, soaked in water to cover
1 clove garlic, sliced
1/2 sliced shallot, sliced
Pinch of fresh thyme
Salt & pepper
Truffle Oil (optional)
Fresh thyme sprigs (optional)
Method:
In a medium sauté pan, cook garlic and shallot in oil until soft.
Add wild mushrooms and cook until soft.
Strain porcini, reserving the soaking water; stir water into cream.
Add cream, drained porcini mushrooms, and fresh thyme to pan.
Cook sauce on medium heat 10 for minutes until reduced to sauce consistency.
Season with salt and pepper.
Spoon sauce over Gnocchi Romano and drizzle a little truffle oil on top. Garnish with fresh thyme sprigs if desired.