01/11/2019 : Cours de cuisine de Halloween

Cours de cuisine pour découvrir une recette de citrouille originale et apprendre à cuisiner en anglais. Une demi-heure d’initiation en anglais puis un cours de cuisine de 2h30. En collaboration avec

« Le Sanglier Hirsute Project » une résidence culinaire en plein cœur du Parc Régional de la Brenne et du village de Mézières en Brenne installée dans un ancien hôtel restaurant entièrement éco-rénové en 2019.

  • 220g Pumpkin Puree
  • 60g of tome de chèvre du Berry (aged 12 months) save some slices of cheese to garnish.
  • 1 whole egg
  • 230g of flour (bis or T55)
  • Half a tea spoon (tsp) of salt
  • Half a tsp ground pepper
  • Maize flour
  • 1 knob of butter
  • Fresh thyme

In a large mixing bowl, mix the puree, grated cheese, beaten egg, salt and pepper

To prepare the puree:

  1. cut the squash in two and take out the seeds (don’t throw these away, roast them to make a healthy snack) drizzle with oil and place on baking paper, then roast at 120°C for 1.5 hours.
  2. Mash the squash into a puree.

Slowly add the flour and mix into a smooth and well blended mixture. If the dough becomes solid stop adding the flour. Once mixed, take the dough out of the bowl and lightly knead on the wooden chopping board.

Slice the dough into 6 sections, on the wooden board lightly sprinkle the maize flour, then roll the sections of dough into sausage shapes (1.5 cm think) then slice the sausages into small rectangles (1.5 to 2cm long).

To create the gnocchi markings, lightly press the back of a fork onto the gnocchi.

Simmer a large pan of stock and place the gnocchi into the stock, wait until they float to the surface, remove once on the surface.

Arrange the gnocchi on a plate, add either oil or butter (to taste) and then enjoy!

Fermer le menu
at libero ipsum dolor nec neque. commodo justo facilisis risus suscipit Sed
×