Grilled Bean Gnocchi with Sauce to the Sugo
Ingredients:
1 cup cooked chickpeas
1 medium cooked potatoes
½ cup of wheat flour or a little less
2 tablespoons (grated) generous grated cheese or whatever
2 tablespoons butter (shallow) does not serve margarine
1 tablespoon corn oil
1 teaspoon full of salt
1 egg
Way of preparing:
Put the chickpeas in the sauce with water for 12 hours, drain, put water back.
Another option is to put the chickpeas in the pressure cooker with boiling water, lower the pin, count 3 minutes, turn off the heat, leave to rest for an hour, without opening the pan.
Then cook the chickpeas with water in the pressure cooker for approximately 20 '30 minutes or 1 hour in the standard pan.
Once cooked remove the skins is (optional).
Removing the skin it gets better.
Cook the potatoes, peel.
Beat the chickpeas with the potato in the processor or knead with a fork, then pass through the sieve.
Chef's Secret:
Put the chickpeas with the processed potato in a bowl, add the butter and the oil, take the refrigerator for one (1) hour.
Then remove the bowl from the refrigerator and add the egg, the grated cheese, the salt, and the flour gradually until the point of curling.
Do not put too much wheat flour, besides the measure of the recipe that gets hard, if you need to add more grated cheese.
How to Prepare Gnocchi:
Lightly sprinkle wheat flour on a table, make the rolls two (2) centimeters in diameter, per 1 cm long.
Put a cauldron with plenty of water on the fire with a pinch of salt and a string of oil, as soon as it boils, pour a few gnocchi at the most ten (10) at a time, as soon as they come up count one more minute, The skimmer, pass to a bowl pour cold water, to stop the cooking, pass to a well separated tray and over a wire of corn oil.
Do this until you finish all the gnocchi.
Serve with tomato sauce.
Homemade Sugo Sauce
Ingredients:
1 or 2 kg of skinless tomatoes and seeded without chopped or
1 can of peeled tomato sauce or the traditional concentrate dilute with 3 cans of water, or more if necessary, boil until halved.
½ pound or even a kilo of onion
1 bay leaf, or ¼ teaspoon (bay leaf) bay leaf
1 tablespoon dried oregano or 1 fresh sprig
1 or 2 tablespoons ("soup of industrialized onion soup") or
2 tablespoons of broth (optional).
1 tablespoon (sugar) or a peeled medium carrot cooked in the sauce (serves to remove the acidity) or
1 teaspoon of baking soda (see below)
1 tablespoon tomato extract (optional)
1 piece of cinnamon stick, aid in digestion (optional)
2 to 3 ginger slices (optional), remove before serving. See below.
How to prepare The sauce to the Sugo:
In a large saucepan place the oil with the onion, leave on the fire until wilting, add the tomatoes and cook until they dissolve.
Add ginger or beef broth or Onion Soup to carrot or sugar, leave on the stove for 20 to 30 minutes.
When you are about 5 minutes away from the fire, place the cinnamon stick and before adding the oregano.
If you want you can put on top basil leaves
Note:
To take out the acidity you can use 1 teaspoon of baking soda while cooking.
Caution can not place the baking soda in the pressure cooker that foam too much and clog the valve cap.
If someone in the family has high blood pressure, do not put ginger as it increases the pressure.
Ingredients:
1 cup cooked chickpeas
1 medium cooked potatoes
½ cup of wheat flour or a little less
2 tablespoons (grated) generous grated cheese or whatever
2 tablespoons butter (shallow) does not serve margarine
1 tablespoon corn oil
1 teaspoon full of salt
1 egg
Way of preparing:
Put the chickpeas in the sauce with water for 12 hours, drain, put water back.
Another option is to put the chickpeas in the pressure cooker with boiling water, lower the pin, count 3 minutes, turn off the heat, leave to rest for an hour, without opening the pan.
Then cook the chickpeas with water in the pressure cooker for approximately 20 '30 minutes or 1 hour in the standard pan.
Once cooked remove the skins is (optional).
Removing the skin it gets better.
Cook the potatoes, peel.
Beat the chickpeas with the potato in the processor or knead with a fork, then pass through the sieve.
Chef's Secret:
Put the chickpeas with the processed potato in a bowl, add the butter and the oil, take the refrigerator for one (1) hour.
Then remove the bowl from the refrigerator and add the egg, the grated cheese, the salt, and the flour gradually until the point of curling.
Do not put too much wheat flour, besides the measure of the recipe that gets hard, if you need to add more grated cheese.
How to Prepare Gnocchi:
Lightly sprinkle wheat flour on a table, make the rolls two (2) centimeters in diameter, per 1 cm long.
Put a cauldron with plenty of water on the fire with a pinch of salt and a string of oil, as soon as it boils, pour a few gnocchi at the most ten (10) at a time, as soon as they come up count one more minute, The skimmer, pass to a bowl pour cold water, to stop the cooking, pass to a well separated tray and over a wire of corn oil.
Do this until you finish all the gnocchi.
Serve with tomato sauce.
Homemade Sugo Sauce
Ingredients:
1 or 2 kg of skinless tomatoes and seeded without chopped or
1 can of peeled tomato sauce or the traditional concentrate dilute with 3 cans of water, or more if necessary, boil until halved.
½ pound or even a kilo of onion
1 bay leaf, or ¼ teaspoon (bay leaf) bay leaf
1 tablespoon dried oregano or 1 fresh sprig
1 or 2 tablespoons ("soup of industrialized onion soup") or
2 tablespoons of broth (optional).
1 tablespoon (sugar) or a peeled medium carrot cooked in the sauce (serves to remove the acidity) or
1 teaspoon of baking soda (see below)
1 tablespoon tomato extract (optional)
1 piece of cinnamon stick, aid in digestion (optional)
2 to 3 ginger slices (optional), remove before serving. See below.
How to prepare The sauce to the Sugo:
In a large saucepan place the oil with the onion, leave on the fire until wilting, add the tomatoes and cook until they dissolve.
Add ginger or beef broth or Onion Soup to carrot or sugar, leave on the stove for 20 to 30 minutes.
When you are about 5 minutes away from the fire, place the cinnamon stick and before adding the oregano.
If you want you can put on top basil leaves
Note:
To take out the acidity you can use 1 teaspoon of baking soda while cooking.
Caution can not place the baking soda in the pressure cooker that foam too much and clog the valve cap.
If someone in the family has high blood pressure, do not put ginger as it increases the pressure.
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