Tomato and Oregano Bruschetta
A Guy Grossi Recipe.
5 fresh figs – cut into 8 pieces each
250g samphire (sea asparagus)
1 brown onion, thinly sliced, caramelised in saucepan with a little oil
150g diced taleggio cheese
2 tbsp olive oil
1 tbsp butter
2 tbsp chopped parsley
Salt flakes and pepper
700g sebago/desiree potatoes
Approx 125-175g plain flour
1 pinch salt flakes
Peel potatoes, cut in ½ or ¼ depending on size. In a pot, cover with cold water.
Heat, bring to boil, then simmer until just cooked. Test with a knife.
Drain potatoes, let steam dry for a few minutes. Bring a large pot of water to the boil (to blanch gnocchi). While still hot, mash potatoes in large bowl, add a little flour to bind, then add egg and salt flakes.
Gradually add more flour to bind gently (do not over-work mixture). Roll-out onto bench, work with a little more flour to form a log on the bench.
In a large clean bowl, add cold water with ice to refresh gnocchi once it is blanched.
Cut a section off the potato log and roll into a sausage shape, cut gnocchi into 2cm size pieces. Place into boiling water. Gnocchi will rise to the surface once cooked. Using a slotted spoon, remove gnocchi from boiling water and refresh in ice water. Repeat process until all gnocchi is cooked.
Drain gnocchi from water, lightly oil to prevent sticking and place on a tray or shallow container. Put into refrigerator ready for preparing the dish.
Have a saucepan of hot simmering water. In a large frying pan, add olive oil and on medium heat, add butter to frypan.
Add gnocchi to simmering water. Then remove gnocchi from water with slotted spoon, add to frying pan, lightly colour gnocchi with caramelised onion and lightly toss.
Then add samphire, figs and chopped parsley, add salt and pepper, toss and remove from heat. Fold through taleggio and serve into bowl plates.
Recipe provided by Chef Ritchie Boucher, Oakridge Wines
From ‘Produce to Platter: Yarra Valley & The Dandenongs’