Cured meats

Gnocchetti with Pimenton de la Vera, Cacio e Pepe and Cinco Jotas Acorn-fed 100% Ibérico Ham

5j recipe
People 2 persone
Difficulty 1 persona

Recipe by Chef Francesco Bello,Seacret Restaurant in Monopoli (BA).

Gnocchetti with Pimenton de la Vera, Cacio e Pepe and Cinco Jotas Acorn-fed 100% Ibérico Ham
5j recipe
ingredients
  • 500 g Red potatoes
  • 300 g “00” flour
  • 10 g Piementon de la vera
  • 20 g Pecorino Romano with black rind
  • 100 g Parmigiano Reggiano DOP
  • 50 g Cinco Jotas Acorn-fed 100% Ibérico Ham
preparation

Boil the potatoes. Once cooked, mash with a potato masher, add a pinch of salt, the Pimentón de la Vera and the flour, stirring until a homogeneous dough is obtained. Roll the dough, creating thin cylinders then cutting them into small pieces, creating the shape of a classic gnocchetto.

Take three or four slices of Cinco Jotas Acorn-fed 100% Ibérico Ham then dehydrate in the microwave. Chop until crispy crumbs form.

In a frying pan, heat the oil, add in freshly-ground black pepper and deglaze with the cooking water from the gnocchetti.

Cook the gnocchetti in salted water then strain and add straight into the frying pan. Stir for two minutes then turn off the heat. Add the pecorino cheese and Parmigiano Reggiano DOP, continuing to stir until the cacio e pepe sauce is creamy.

Assembly and finishing

Serve the gnocchetti on a flat plate, sprinkle with the crispy crumbs of Cinco Jotas Acorn-fed 100% Ibérico Ham.