Roasted gnocchi with white pearl corn, juniper oil and Parmigiano | Antonia Klugmann | Chef Recipes
Roasted gnocchi with white pearl corn, juniper oil and Parmigiano Reggiano | Antonia Klugmann
Keywords
- |
- Oil
- Corn
- White
- Pearl
- Roasted
- Gnocchi
- Juniper
- Antonia
- Klugmann
Ingredients
- 600 g of corn puree
- 220 g cornmeal
- 22 g salt
- 2 l of corn broth
- Dried or fresh corn cobs
- Cold water to taste
- 40 g juniper berries
- 500 g extra-virgin olive oil
- 250 g Parmigiano cheese
- 400 g cold water (including 4 ice cubes)
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