TORTELLONI POTATOES STUFFED WITH CASTELMAGNO CIPOLLEBIONDE of Andezeno FONDUE WITH TRUFFLE OIL BLACK Monferrato and Langhe hazelnuts
for 4 pax: (ingredients)
dough for dumplings: 1.5kg mountain potatoes, 2 fresh eggs blonde Piedmont, 350 grams of flour 00.30 g salt, some grated nutmeg and proceed as for a normal mix of dumplings
filling for dumplings: 200 ml fresh whole milk, 200 gr gr castelmagno.200 Castelmagno cheese. salt and cayenne pepper , heat the milk and cheese to incorporate the castelmagno Microplane (a special type of grating), correct for salt and pepper and cool in a large plate not too high from the edge
for onion fondue: 1 kg of onions 60 grams of extra virgin Taggiasco and 40 ml of fresh cream, bake at 130 degrees with the whole onions peel in the oven, let cool and blend to bimby (special type of Termomix) at speed 7 for 20 min, add oil and cream, season with salt.
to Serve: 30 g hazelnuts, 80 grams of black truffles monferrato, 40 g hazelnut oil Pariani, wisps of chervil, 50 g butter mountain.
spread the dough with rolling pin to half of the dumplings cm in height; draw from Fondue castelmagno of cold rolls and packaged gnocchi stuffed to do when you do the logs of plin.tagliare about 2.5 cm, one to curl up with one hand and passing them in line gnocchi
last step, you have to mirror the onion sauce and Arrange the gnocchi in browned butter bubbly, very crispy must risultare.distribuire the hazelnuts, add the black truffle lamelle.ultimare with hazelnut oil and tufts chervil and pepper mill
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