The protagonist of this recipe: Mild Pecorino Sardo PDO Santa Teresa
Ingredients
4 people- Medium-sized potatoes 4
- Mild Pecorino Sardo PDO Santa Teresa 100 g
- Shallot 1
- Basil to taste
- Parsley to taste
- Butter 100 g
- Salt to taste
- Pepper as needed
Method
The cream
Peel the potatoes, cube them and leave them to soak in water for 25 minutes to remove the starch.
Meanwhile, mince the shallot and set aside.
In a capacious small pot, brown the shallot with butter over low heat.
Add the potatoes and continue to brown for a few minutes, add water and cook the soup.
Once cooked, blend it all with an immersion blender.
The Santa Teresa gnocchi
Blend the Santa Teresa cheese with a few small leaves of basil and parsley and shape small balls.
Plate the potato cream up and lastly add the small cheese balls.
RECIPE BY: Luisa Bayre and her staff
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