We must not overdo it with carob flour, because its smell is very strong and would end up spoiling the taste. But in the right quantity, it gives an aromatic, almost oriental tingle.
I made a dough with:
200 gr ( 7 oz) white 00 flour
200 gr ( 7 oz) semolina
20 gr ( 2/3 oz) carob flour
1 pinch of salt
200 ml ( 13 tbs) water
For the condiment:
3 pork sausages
1 small cauliflower
a small bunch of “blacjk cabbage” – kale
3 tablespoons “stracciatella di burrata”
1 crushed garlic clove + 1 minced one
60 gr + 20 gr ( 2 oz + 1/2 oz9 extra virgin olive oil
1 hot chili pepper
1 teaspoon minced parsley
salt
I brought a saucepan of water to a boil and dipped the sausages into it after having pricked them here and there. I kept them for a couple of minutes to let some of their fat come out. Then I let them cool, peeled and crumbled.
For the cauliflower: I separated the inflorescences; I put it in a deep pan with very little water, salt and cooked for 5 minutes with the lid on. I added a chilli pepper (which I then removed at the end), a clove of crushed garlic (also removed at the end), a drizzle of oil (about 30 gr – 1 oz), parsley. I cooked for another 5 minutes to flavor and I left the cauliflower still a little crunchy.
For the sausages: I heated 30 grams of extra virgin olive oil with the minced garlic. As soon as it began to sizzle on the surface of the oil, I added the sausages and cooked, stirring often for 3-4 minutes. I added the cauliflower, I did ilet everything to flavor for another minute. I kept aside.
For the black cabbage: the leaves must be “pulled out”, ie freed from the stem. I put them upon each other and cut them into julienne strips
I put them in a bowl and seasoned with a little oil (20 g) and a pinch of salt. I spread them on a baking tray and baked in the oven at 150 ° C – 300 F for 15-20 minutes, until they became crunchy.
At this point the pasta is rested. I made some cylinders that I cut into very small segments. I pressed each piece on the gnocchi ruler to make the shape.
I cooked the carob Gnocchetti in boiling salted water: they takes about 7 minutes.
Meanwhile, I added the burrata to the sausage and cauliflower sauce. I tossed is the Carob Gnocchetti.
I then finished off the dish with a small handful of crunchy black cabbage chips.
… mmmhhhhh…. Intriguing!
Marcella Ansaldo ©