Gnocchi al Pecorino Crotonese DOP
Mix everything together to form the dough.
Make small balls with the dough.
Poach the potato for 22 mins
In a mixer add 6 ice cubes, the potato, the arugula, the Pecorino Crotonese DOP, and salt and pepper.
(the dough must be cold so that the arugula doesn’t change colour)
Mix everything with an arm dough mixer.
Cook the gnocchis: Soak for 2 mins in boiling water.
In a pan, add a little sage, Pecorino Crotonese DOP, butter, Lametia DOP olive oil, and the gnocchi cooking water, and cook for 1 min.
When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.
Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.