Bolzanina sauce gnocchi, chive mousse and pork belly | Stephan Zippl

For the potato gnocchi

• 500 g cooked potatoes
• 50 g of egg yolk
• 10 g Parmigiano cheese
• 150 g 00 flour
• 30 g cornstarch
• 8 g salt
• 20 ml brown butter
   

Procedure

Wash the potatoes, place them on the grill with coarse salt underneath, and bake them at 180°C for one hour. Peel and sieve them. As soon as they are cold, combine the other ingredients and knead with your hands.
Without letting the dough rest, roll out on the board with a rolling pin and print out round disks that will then be filled with the Bolzanina Sauce filling.
 

For the Bolzanina Sauce filling

• 150 g of egg yolk
• 20 ml white wine vinegar
• 5 g mustard
• 150 g cream
• 3 cooked eggs
• 4 sheets of isinglass
• 6 g salt, pepper
• 20 g chives
   

Procedure

Place gelatin in cold water to swell. Boil the eggs for 10minutes and chop them.
Whip yolks with vinegar, salt, pepper and mustard (bain-marie at max. 60°C) over high heat, then place in planetary mixer and whip eggnog until room temperature.
Add the gelatin, cooked eggs, chives and lastly the whipped cream. If you use silicone molds you can fill your mass right away, otherwise let the filling (gelatin) solidify in the refrigerator for 5 hours and make a quenelle with two spoons.
 

For the crunchy earth

• 60 g of bread crust (Schüttelbrot)
• 20 g butter
• 5 g bitter cocoa
• 20 ml dark beer
   

Procedure

Toast the bread in a pan with butter, cool and blend with the cocoa powder. Add a drizzle of beer and let the ground dry a couple of hours to get the right crunch.
 

For the cream of asparagus

• 200 g asparagus
• 20 ml olive oil
• 100 ml water or vegetable broth
• 30 g leaf spinach
• 3 g salt
• Pepper
   

Procedure

Dip the diced asparagus in a pan with olive oil, deglaze with water and leave on medium heat for 10 minutes with the lid on. At the last minute of cooking, add the spinach and stew all together, blend and sieve the cream in a fine strainer. Season with salt and pepper.
 

For the chive mousse

• 200 ml vegetable stock or water
• 200 g chives
• 100 g seed oil
• 10 g salt
• 2 isinglass leaves
• 30 ml cream
   

Procedure

Place the gelatin in cold water to swell. Bring the vegetable broth to a boil and add the swollen gelatin. Place all ingredients in a blender and run at full speed for 3 minutes. The mousse will need to be strained through a strainer twice. Fill the siphon with two spoonfuls loaded with cream.
Let the froth rest in the refrigerator for 5 hours. Serve it at room temperature,10-15 degrees.
 

For the pork belly

• 200 g suckling pig belly
• Salt, pepper, bay leaf, thyme to taste
• 20 g mustard
• 1 garlic clove
• 50 g brown butter
   

Procedure

Season the belly with salt, pepper, mustard and herbs and place everything in a vacuum bag along with garlic and brown butter. Bake in a steam oven at 90 °C for 10 hours.
After cooking, open the bag, save the liquid and place the belly between two cutting boards to flatten it; let cool. Cross-cut the skin with a knife every 3 mm. Portion.
Pan-fry both sides starting with the skin until crispy, then turn.
 

For the jus

• Cooking water from the belly
   

Procedure

On the stove, reduce the liquid by half and bind it with a little cornstarch.
 

For the raw asparagus rolls

• Asparagus to taste.
   

Procedure

Wash asparagus, cut off hard stem, cut into long slices with peeler or slicer. Marinate with olive oil and a pinch of salt.
 

Dish composition

Stuff the gnocchi and cook them for 2 minutes in boiling water, then glaze them in a pan with butter and cooking water. Garnish with crispy earth, cream, belly and mousse as in photo. Add the jus, raw asparagus rolls, and some water pepper sprouts. Complete with a drizzle of oil.