Chef Errico Recanati, one Michelin star in Loreto Italy, has made fire the key to his approach to great Italian cuisine. After the grilled cacio e pepe, it's the turn of a traditional dish from Central Italy, which has been on the menu for years at the Andreina restaurant, potato gnocchi stuffed with venison ragù, cooked on the grill.

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INGREDIENTI/INGREDIENTS

Gnocchi/Gnocchi
Patate/Patatoes 600 g
Maizena/Maize starch 150 g
Farina 00 200 g
Uovo/Egg 1

Salmì di cervo/Venison salmì
Polpa di Cervo/Venison meat 600 g
Pancetta/Bacon 200 g
Sedano/Celery 100 g
Carota/Carrots 100 g
Cipolla/Onions 100 g
Rametto di timo/Sprig of thyme 1
Foglia di alloro/Bay leaf 1
Spicchio di aglio/Clove of garlic 1
Rametto di rosmarino/Sprig of rosemary 1
Limone/Lemon 1
Pomodori pelati/Peeled tomatoes 100 g
Brodo vegetale/Vegetable broth
Olio EVO/EVO oil qb/To taste
Sale e Pepe/Salt and pepper qb/to taste

Watch also "Cacio e pepe: Originale vs. Gourmet (Grilled) with Enrico Recanati":    • Cacio e Pepe: Originale vs. Gourmet (...  

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