PUNTOITALY N°1 -January - June 2012

48 Ingredients (serves 4): • 200 g of classic Loison panettone • 400 g of floury potatoes • 2 egg yolks • 50 g of parmesan • 100 g of 00 flour • 2 Rennet apples • 30 g of fresh ginger • 50 g of butter • 100 g of bacon • 2 sprigs of thyme ROASTED POTATO GNOCCHI, APPLE PURÉE, CRISPY PANCETTA AND PANETTONE Recipe Preparation: Take the raisins and candied fruit out of the panettone, and pass it through a sieve. Cook the potatoes with their skins on at 150°C, peel them and pass them through a sieve, mix with the flour, panettone, yolks, parmesan, salt and pepper, and shape into small gnocchi. Steam cook for a few minutes and cool to a temperature of -18°C. Take them out of the refriger- ator; fry in a non-stick pan while still frozen, so as to form a crust on both sides. Peel the apples, cut into cubes and cook in a casserole for 10 minutes with the ginger and pass through a sieve. Cut the bacon into small cubes, brown in a pan with the chopped thyme and butter, add the gnocchi and let them absorb the flavour. Arrange the gnocchi on dinner plates and complete with the apple purée and panettone raisins. •