Recette
introduction
Ingredients for 4 persons :
400 g of Jamón Ibérico with its fat (or ideally a small piece of rind)
800 g potatoes
300 g chanterelles
300 g of flour
A little butter
Olive oil
Fresh herbs
Preparation :
Cut the Jamón Ibérico into cubes, making sure to retain its pearly fat.
Place the potatoes in the oven at 180 degrees for 40 minutes.
Cut them in half, crush the flesh and add a pinch of salt and flour. Mix well. Shape the dough into a sausage shape then cut it into small regular cubes, always making sure to respect the shape of the gnocchi.
Immerse them in boiling salted water until they rise to the surface. Drain, immerse them in iced water then drain again.
Then brown them on each side in a pan with a little olive oil and butter.
In another pan, sear the ham cubes with their fat.
Mix well then add the chanterelles.
Arrange the gnocchi in deep plates with the chanterelles and the ham cubes.
Sprinkle with some fresh herbs and serve immediately.
Recipe from Amandine Chaignot, chef of the Pouliche restaurant in Paris
Photo @Asici x Amandine Chaignot