Page 73 - The Connection Warren-Watchung Edition September 2012

www.theconnectionsnj.com
PAGE 73
By: Joe Gramaglia, A & G Fine Foods
Directions:
In a bowl, whisk the eggs; add the bread crumbs and milk and season to taste
with salt and pepper. Set aside for about 30 minutes to allow the crumbs to
absorb the liquid.
Soak the mushrooms in warm water to cover until soft, about 30 minutes.
Drain, squeeze dry and chop finely.
In a saucepan warm the oil, over low heat. Add the onions and cook, stirring,
until translucent, about 3 minutes. Add the mushrooms, cover and cook for
about 10 minutes to allow the flavors to blend, stirring occasionally. Remove
from the heat and let cool.
Transfer the mushrooms to a mixing bowl. Add the bread-egg mixture, 3/4 cup
of the flour and about 1/2 of the Parmigiano Reggiano. Using your hands,
mix well. Flour your clean hands and a work surface with the remaining
flour. Form the mixture into balls 3/4 inch in diameter and arrange them on a
floured surface in a single layer.
Bring a large pot filled with salted water to a boil. Working in batches, add
the gnocchi and boil until they float. Lift out the gnocchi with a slotted
spoon, allowing them to drain over the pot. Place on a warmed platter.
Melt the butter in a saucepan, add the sage leaves, sauté for a few seconds,
careful not to burn them and pour over the gnocchi. Sprinkle with more
Parmigiano Reggiano and serve immediately.
Ingredients:
3 eggs
1 lb. course two-day
old bread crumbs
1/2 cup milk
2 oz. (60 g) dried
mushrooms
2 tbs. extra-virgin
olive oil
1 small yellow onion,
chopped
1 cup all-purpose flour
4 oz. butter
8 oz. grated Parmigiano Reggiano cheese
Salt and freshly ground pepper
5 sage leaves torn by hand
Gnocchetti Di Pane E Funghi Secchi
Bread and Porcini Mushrooms Gnocchi
AG Italian Fine Foods
“since 1971”
TOO BUSY TO COOK!!
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prepared foods & our full assortment
of Boar’s Head Deli Meats
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