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Gnocchi 'al cucchiaio'
Region: Friuli-Venezia Giulia
Difficulty:
Hard
Doses:
for 4 people
Ingredients
For the gnocchi:
130 g of stale bread,
1 glass of milk,
2 eggs,
½ cabbage purple,
1 tablespoon olive oil,
50 g of flour type 00.
For the sauce:
150 frozen deer flesh,
80 g of butter,
salt,
pepper.
Introduction
A first course in the name of autumn flavors that skillfully combines the fresh aroma of purple cabbage and the robust and strong of venison meat, softened by the texture of potatoes. An unusual and tasteful proposal and a demonstration of the favor that gnocchi enjoy in our region.
Preparing
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