Page 15 - livret-recette-sherpa-2010-en

Ingredients (serves 4)

Beef :

1 kg chuck, 1 carrot, 1 onion, 2 cloves garlic, 1 bouquet garni ¼ l Mondeuse wine 1.5 l veal broth, 40 g butter 2 tablespoon olive oil Salt and pepper

Gnocchi:

900 g Agria potatoes 150 g flour, 1 egg, Nutmeg Salt and pepper

Lace:

150 g sieved parmesan cheese 15 g flour

Our Terre de l’Alpe selection:

organic eggs, butter.

Braised beef chuck, gnocchi, and parmesan cheese lace

Beef: brown the beef all over in a frying pan. Remove the fat, add the aromatics and sweat it.Deglaze with the Mondeuse wine and keep it moist with the broth.Add the bunch of herbs. Cook in the oven at 130/150°C for 4 to 5 hours.

Gnocchi: peel, cook andmash the potatoes.Weigh 500 g of mashed potatoes, and add the flour, egg, salt, pepper and nutme Roll the gnocchi on a fork and cook them in boiling water until they float back to the surface.Cool themquickly in ice-cold water

Lace: mix the parmesan cheese and flour, sprinkle it over a non-stick pan and cook until it browns. Finish the chuck beef gravy. Finish the gnocchi by dipping them in boiling water for 1 to 2 min, then roll them in butter and parmesan. Serve the chuck, coat it in the Mondeuse sauce, and add the gnocchi and parmesan lace.

SHE225-Livret recette 2010 GB vecto.indd 15 19/10/10