V I D E O S P O R N O S

On Wednesday 27 Saraza Center practice we sum the first year class. A two-day tradition ñoquera of 29, it seemed okay to gnocchi. And we wholesale. Everybody hands in the dough.

accompany them with a sauce Parisienne. With the rush and excitement of mixing, we forget to take pictures. At the end, all on the final two that we took share.

GNOCCHI A LA PARISIENNE

PASTA INGREDIENTS

1 kg mashed potatoes	2 yolks
approximately 400 g of flour.	pepper to taste
200 g cream cheese	nutmeg

PROCEDURE

1. Peel potatoes and cut into cubes though regular.
2. Place in a pot, cover with water and bring to boil.
3. Cook until tender, drain and drain.
4. put back into the same pot over low heat.
5. puree. Remove and pass through a sieve.
6. Extender flour on the table. Have mashed up.
7. In the center add the cream cheese and egg yolks, nutmeg and pepper.
8. Mix rudely. Cut a portion of the mixture and knead.
9. Crush the dough, cut into sticks and make the cylinders.
10. Sprinkle them and cut the gnocchi.
11. Going through ñoquera to give the characteristic shape.
12. Cook in water with or without salt.
13. If you are serving immediately, remove only float and move to a greased baking dish. Cover with sauce and sprinkle with grated cheese. Gratin and serve.
14. If you prefer to save for another time, remove the boil and immerse in a bowl with cold water until they lose temperature. Drain, drain, go to a bowl and add oil. Stir to lubricate well. Are kept for several days

Gratin part in the oven. The gratin was

appear rich, because when we got to take the image was, as

you can see, very little of it.

SAUCE PARISIENNE

A little history ...

supreme sauce (also suprême sauce) is a sauce made from a velouté (a roux made with chicken broth) reduced with cream or creme fraiche and served later. It is considered a classic small sauces of French cooking mothers, that is, a sauce made from the combination of a mother sauce with some extra ingredients.

was created and first described by the French chef Marie-Antoine Careme early nineteenth century. This chef was one of the first to classify sauces into four categories depending on the sauce base used for each category gave the name of its most distinctive sauce.

The classic version is the one that is made only with the roux couple more stock, there are however, many variations of ingredients added in order to facilitate and improve the final texture. In these cases the final sauce velouté not be called, for example if you use egg yolk becomes the German salsa, if using cream will suprême sauce, etc..

Source: http://es.wikipedia.org/wiki/Salsa_suprema

INGREDIENTES SALSA

2 white bird	50 cc of white wine
50 g butter / oil	250 cc of cream
100 g fresh mushrooms	500 cc of milk
150 g of cooked ham	chicken stock c / n
50 g of flour	Salt and pepper to taste

PROCEDURE

1. Shred soft birds. Book. Fillet
2. mushrooms. Book.
3. julienned cooked ham. Book.
4. Boil the milk.
5. Heat butter or oil in a deep pan.
6. Add the chicken strips. Skip. Add the ham
7. , Skip. Incorporate
8. mushrooms. Skip.
9. Perfume with white wine. Let it evaporate.
10. Sprinkle with flour. Hydrate
11. with hot milk. Stir and mix thoroughly.
12. Cook 5 to 19 minutes over medium heat, if too thick, stretched with hot chicken broth. Stir to prevent burning. Add
13. finally cream. Mix.
14. Cook 5 minutes.
15. sauce or salt and pepper and set aside.

Another batch we made directly to the paella.

Pairing: young white and rosé wines.