Stefano Scatà
Salt Cod Gnocchetti with Truffles of the Sea from chef/owner Antonino Cannavacciuolo of Villa Crespi in Lago d’Orta, Italy.
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Salt Cod Gnocchetti with Truffles of the Sea

Antonino Cannavacciuolo, Villa Crespi, Lago d’Orta, Italy - October 2013

For 4 servings

Gnocchetti:

  • 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
  1. Heat oven to 120°F.

  2. 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.

  3. 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.

Assembly:

  • 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
  • salt
  • 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
  1. 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).

  2. 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.

  3. 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).

  4. 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