Eating from the EU
One of my favourite foods was prepared by Hexagon Restaurant‘s, Chef Sean MacDonald. He used favourite products from the European Union to create Gnocchi alla Romesco Sauce with Spanish Ham. I felt very European and wanted to take the feelings from the continent home with me.
Chef Sean was kind enough to share the recipes with me and I thought I would share it with you. Eating from the EU
Next time you want a quick culinary trip to Europe, give these a go.
Gnocchi alla romana sauce with Spanish Ham
- Aceto Balsamico di Modena PGI (Consorzio Tutela del Lambrusco di Modena, Italy)
- Extra Virgin Olive Oil Montes de Toledo PDO (Casas De Hualdo, Spain)
- Sweet Peppers (VLAM, Belgium)
- Spanish Ham (Nico Jamones, Spain)
- Garlic and Herb Sea Salt (French Gourmet Promenade, France)
- Milk (Canada)
- Heavy cream 36% (Canada)
- Potatoes (Canada)
- 10 eggs (Canada)
In a medium nonstick sauce pot, combine the milk, water, and 1½ teaspoons salt and bring to a simmer. Whisking, stream in the 1 cup semolina flour slowly, so that it doesn’t clump. Whisk vigorously for about 20 seconds to incorporate the semolina, then switch to a rubber spatula. The mixture will quickly start to thicken. Reduce the heat to medium-low and cook for about 10 minutes, stirring frequently with the spatula. When the mixture is very thick and barely sticks to the spatula, remove the pot from the heat and add 4 tablespoons of the butter, the egg, and ½ cup Parmesan cheese, stirring until combined. Transfer the dough to a nonstick cookie sheet and spread to form a rectangle approximately ½ to 1 inch thick. Cool in the refrigerator for 25 minutes.
Meanwhile, in a medium pot set over medium heat, melt the remaining butter and add the leek. Cook, stirring occasionally, for 5 minutes. Add a splash of water to keep the leek from caramelizing, if necessary. Add the asparagus and peas and continue cooking for another 4 minutes, covered, seasoning with salt to taste. Add the cream, 3 tablespoons of water, ¼ cup Parmesan, and lemon zest. Stir and cook until the sauce is thick enough to coat the back of a spoon. Taste and adjust the seasoning, if necessary. Keep warm.
Transfer the cooled dough to a clean work surface dusted with the ¼ cup semolina. Using a round cookie cutter about 2 inches in diameter, cut the gnocchi into disks. Arrange them back on the cookie sheet, layering slightly to form 4 rosettes. Sprinkle the rosettes generously with the remaining ¼ cup Parmesan and the taleggio, if desired. Set the tray on the bottom rack of the oven and broil until the tops are golden brown, about 5 minutes. Keep warm.
To serve, spread the vegetable cream sauce among four plates. Transfer a gnocchi rosette to each plate and garnish with white pepper and herbs.