Recipe by Antonia Klugmann: Roasted gnocchi with pearl white corn, juniper oil and Parmigiano. A mouthwatering gourmet interpretation that amplifies aromas and textures.
Ingredients
For the mashed potato and corn broth
- Dried or fresh corn cobs
- Cold water to taste
Procedure
Place dried or fresh corn cobs in a tall stock pot and cover with cold water.
Bring to a boil, cover with a lid or foil and simmer for 4 hours in the case of whole fresh cobs or 24 hours for dried cobs.
When cooked, separate the corn from the broth and strain.
Blend the still-dropping corn with added broth until a smooth mixture is obtained. Pass through a fine mesh sieve.
For the juniper oil
- 40 g juniper berries
- 500 g extra-virgin olive oil
Procedure
Pound the juniper berries in a mortar and add the extra-virgin olive oil in a vacuum-packed bag. Bake in roner at 55° for 8 hours. Blend the mixture and sieve with superbag.
For the Parmigiano cream
- 250 g Parmigiano cheese
- 400 g cold water (including 4 ice cubes)
Procedure
Place Parmigiano and cold water in thermo mix, blend at speed 10 for 2 minutes.
Blend again at speed 4.5 at 37° for 5 minutes.
Adjust salt and blend everything at full speed for 2 minutes. Strain the mixture through the superbag.
For the corn gnocchi
- 600 g of corn puree
- 220 g cornmeal
- 22 g salt
- 2 l of corn broth
Procedure
In a saucepan, bring the corn broth and corn puree to a boil. Then add the cornmeal by sprinkling
while continuing to stir.
Once the boil has resumed, cover with foil and cook over low heat
for 30 minutes. In a gastronorm pan lined with clingfilm, pour the corn mixture and cover it with clingfilm. Allow to cool.
Cup with a 6-cm-diameter mold. Bake at 220° with 70 percent humidity for 4 minutes per side on nonstick cast-iron pan.
Sift glucose powder on top and use a blowtorch to burn it on top. Add the Parmigiano cream and a few drops of juniper oil.
