Salt Cod Gnocchetti with Truffles of the Sea
Antonino Cannavacciuolo, Villa Crespi, Lago d’Orta, Italy - October 2013
For 4 servings
- 9 oz. unpeeled potatoes
- 1/2 Tbsp. olive oil
- 7 oz. salt cod, soaked
- 2 3/4 Tbsps. all-purpose flour
- 1 tsp. potato flour
- 2 lg. egg yolks
Heat oven to 120°F.
Place potatoes in a pot; cover with water; bring to a boil; cook until tender; drain; spread out on baking sheet; bake 15 minutes; remove from heat; pass through potato ricer; cool; reserve.
Heat oil in nonstick pan; add cod; cook until warmed through; remove from heat; place in a processor; process until smooth; add potato, flours, and egg yolks; pulse until dough comes together; roll out into long strands; cut into 1/4 tsp. pieces; cover; reserve.
- 2 tsps. olive oil, plus more for garnish
- 1 shallot, chopped
- 1 potato, roughly cubed
- 1/2 cup dry sparkling wine
- 1 3/4 cups clam liquor
- black pepper, freshly ground
- 1 tsp. heavy cream
- 4 pieces edible seaweed (for garnish)
- 1 red chile
- 1 clove garlic
- 1 Tbsp. flat-leaf parsley, chopped
- 1 Tbsp. squid ink
- 8 green ormers (aka truffles of the sea), shelled and cleaned
Heat oil in sauté pan set over low heat; add shallot; cook, stirring occasionally, until softened; add potato; add wine; cook until liquid has evaporated; add clam liquor; cook until potato is softened; remove from heat; place in a processor; process until consistency of slightly liquid cream; season; reserve (keep warm).
Place seaweed, chile, and garlic in small bowl; cover with boiling salted water; let stand until softened; remove seaweed; pat dry; cut into chiffonade; reserve.
Cook gnocchetti in generously salted water until al dente; drain; return sauce to medium-high heat; add gnocchetti to sauce; cook, stirring, until coated; stir in parsley; remove from heat; reserve (keep warm).
To serve, mix squid ink with a little water in small bowl to thin; paint deep serving plates with squid ink; place gnocchetti in center; top each serving with 2 green ormers and seaweed; drizzle with oil.
What to drink: Marisa Cuomo Furore Costa d’Amalfi 2012