Parmigiano Reggiano cream morsels wrapped in gnocchi, with marzuolo truffle

Alberto Bettini

INGREDIENTS

For 6 people

800 g of Tolè potatoes
3 kg of coarse salt
260 g of 24-month Parmigiano Reggiano
200 g of fresh cream
200 g of whole milk
75 g of butter
165 g of flour
60 g of Marzuolo truffle
1 egg + 1 yolk
Cervia salt
 

 

METHOD

Place 200 g of Parmigiano, 200 g of cream and 200 g of milk in a pan on a low heat and cook until it reaches a cream consistency. At the same time, prepare a very small amount of light roux with 15 g of butter and 15 g of flour, add to the Parmigiano cream and bring to the boil, stirring constantly until the cream becomes stringy. When ready, add 24 g of finely chopped marzuolo truffle, mix well and cool, possibly in a chiller. When made the day before and kept in the fridge, the cream will take on a stronger truffle flavour.

Wash the potatoes, take a baking tray and create a 4 cm thick layer of coarse salt. Place the potatoes on the salt bed and cover them with the remaining salt. Cook in the oven at 200 °C for 2 hours until they are very soft. Take the potatoes out of the oven and, after peeling them, run them through a potato ricer onto 150 g of flour. Form a mound with a hole in the middle and fill it with 60 g of Parmigiano, the egg and the yolk.

Mix as though making short crust pastry (handling as little as possible). Roll out the dough to a thickness of 1-2 cm. Then, using a glass or another utensil, make some 8 cm diameter circles. Knead the scraps together and repeat the operation to obtain as many discs as possible.

Make small 8 g balls with the cooled cream and place them in the middle of the discs, rolling them closed into spheres. During this operation, pull the dough with your hands and tear off any excess, using it to make more spheres. Consider that the weight of every sphere has to be equally divided between the dough and cream and a portion has to be made up of 10 pieces.

Cook in plenty of salted water. As soon as they start to float, drain them and toss them in a pan with 60 g of melted butter, together with the remaining grated Parmigiano.

Transfer them to a plate, sprinkle with 36 g of truffle, using a medium Microplane grater.