{"id":932,"date":"2012-03-31T17:47:16","date_gmt":"2012-03-31T16:47:16","guid":{"rendered":"http:\/\/blog.webtenerife.co.uk\/?p=932"},"modified":"2012-05-08T17:49:52","modified_gmt":"2012-05-08T16:49:52","slug":"spanish-recipe-black-potato-gnocchi-and-shiitake-mushrooms-2","status":"publish","type":"post","link":"https:\/\/www.webtenerife.co.uk\/blog\/2012\/03\/spanish-recipe-black-potato-gnocchi-and-shiitake-mushrooms-2\/","title":{"rendered":"Spanish recipe:black potato gnocchi with ricotta and shiitake mushrooms"},"content":{"rendered":"<p>From Hotel Jard\u00edn Topical in Costa Adeje, Tenerife we have received a fantastic Spanish recipe that shows the creative cuisine we have in its menu at El Patio Restaurant<\/p>\n<p style=\"text-align: center;\"><strong>Black potato gnocchi with ricotta and shiitake mushrooms<\/strong><\/p>\n<p style=\"text-align: left;\"><strong>Ingredients<\/strong> ( gnocchi)<\/p>\n<ul>\n<li>450 grs black potato ( it&#8217;s a very small potato from Tenerife)<\/li>\n<li>250 grs. Ricotta cheese<\/li>\n<li>60 grs. Egg yolk<\/li>\n<li>10 grs Albumin<\/li>\n<li>20 grs flour<\/li>\n<li>salt, olive oil and pepper<\/li>\n<\/ul>\n<p><strong>Spanish recipe preparation:\u00a0<\/strong><\/p>\n<p>Once e have boiled and cooled the potatoes, grind in the Termomix at full speed with the ingredients to get a fine and compact dough. Add salt and pepper.<\/p>\n<p>Leave the dough for two hours till it&#8217;s cold and hard.<\/p>\n<p>With two spoons we&#8217;ll make quenelle of a relative big size as we&#8217;ll serve 6 gnocchi in each dish. We&#8217;ll cook the gnocchi in pleny of salted water taking special care not to let the water boil, otherwise \u00a0pieces will break. We&#8217;ll cook til the dough is consistent enough to take them out of the water without breaking<\/p>\n<figure id=\"attachment_933\" aria-describedby=\"caption-attachment-933\" style=\"width: 690px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/www.webtenerife.co.uk\/blog\/wp-content\/uploads\/2012\/04\/Tenerife-Restautant-El-Patio-Costa-Adeje.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-933\" title=\"Tenerife Restautant  El Patio - Costa Adeje\" src=\"http:\/\/www.webtenerife.co.uk\/blog\/wp-content\/uploads\/2012\/04\/Tenerife-Restautant-El-Patio-Costa-Adeje-690x460.jpg\" alt=\"Tenerife Restautant  El Patio - Costa Adeje\" width=\"690\" height=\"460\" srcset=\"https:\/\/www.webtenerife.co.uk\/blog\/wp-content\/uploads\/2012\/04\/Tenerife-Restautant-El-Patio-Costa-Adeje-690x460.jpg 690w, https:\/\/www.webtenerife.co.uk\/blog\/wp-content\/uploads\/2012\/04\/Tenerife-Restautant-El-Patio-Costa-Adeje-300x200.jpg 300w, https:\/\/www.webtenerife.co.uk\/blog\/wp-content\/uploads\/2012\/04\/Tenerife-Restautant-El-Patio-Costa-Adeje.jpg 1024w\" sizes=\"auto, (max-width: 690px) 100vw, 690px\" \/><\/a><figcaption id=\"caption-attachment-933\" class=\"wp-caption-text\">Tenerife Restautant El Patio - Costa Adeje<\/figcaption><\/figure>\n<p><strong>Shiitake sauce:\u00a0<\/strong><\/p>\n<p>We have to hydrate the dry shiitake in hot water and then cut them in 8 pieces as if it was pizza lol.<\/p>\n<p>In a pan put the shiitake with demi glace and cook til it&#8217;s reduced to a half . Add salt and pepper.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>The dish:\u00a0<\/strong><\/p>\n<ul>\n<li>Grated parmesan<\/li>\n<li>Finely choped bacon in trips<\/li>\n<li>clarified butter<\/li>\n<li>Fresh chives in thin slices<\/li>\n<li>arugula leaves<\/li>\n<\/ul>\n<p>We spread some parmesan over the pasta and grill it till it&#8217;s\u00a0 golden.<\/p>\n<p>We&#8217;ll put 6 units in each dish and pour sauce<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>From Hotel Jard\u00edn Topical in Costa Adeje, Tenerife we have received a fantastic Spanish recipe that shows the creative cuisine we have in its menu at El Patio Restaurant Black potato gnocchi with ricotta and shiitake mushrooms Ingredients ( gnocchi) 450 grs black potato ( it&#8217;s a very small potato [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[57],"tags":[196,202,201,195,200],"class_list":["post-932","post","type-post","status-publish","format-standard","hentry","category-gastronomy","tag-food","tag-gastronomy-2","tag-potato","tag-recipe","tag-shiitake"],"_links":{"self":[{"href":"https:\/\/www.webtenerife.co.uk\/blog\/wp-json\/wp\/v2\/posts\/932","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.webtenerife.co.uk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.webtenerife.co.uk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.webtenerife.co.uk\/blog\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.webtenerife.co.uk\/blog\/wp-json\/wp\/v2\/comments?post=932"}],"version-history":[{"count":3,"href":"https:\/\/www.webtenerife.co.uk\/blog\/wp-json\/wp\/v2\/posts\/932\/revisions"}],"predecessor-version":[{"id":939,"href":"https:\/\/www.webtenerife.co.uk\/blog\/wp-json\/wp\/v2\/posts\/932\/revisions\/939"}],"wp:attachment":[{"href":"https:\/\/www.webtenerife.co.uk\/blog\/wp-json\/wp\/v2\/media?parent=932"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.webtenerife.co.uk\/blog\/wp-json\/wp\/v2\/categories?post=932"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.webtenerife.co.uk\/blog\/wp-json\/wp\/v2\/tags?post=932"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}