Makes 4 servings
For the prosciutto “water”
1 prosciutto shin
1 litre of water
For the prosciutto “salt”
250 g San Daniele prosciutto, chopped coarsely
For the prosciutto “veils”
8 thin slices of San Daniele prosciutto
For the gnocchi
8 Kennebec potatoes
150 g Manitoba flour
melted prosciutto fat
PREPARATION AND COOKING
45 minutes + 4 hours for the prosciutto “water”
Cook the shin in a Roner with vacuum packed water at 80°C for 4 hours. This will produce an aromatic, prosciutto-flavoured water!
Chop the prosciutto coarsely and toast it with its fat in a Lyonnaise frying pan. Remove to blotting paper.
Wash the potatoes and boil them in their skins. Once they are cooked, peel and mash them with a potato masher while still hot, then gather them in a fountain-like form on a pastry board to cool.
Add flour, eggs, salt, pepper and nutmeg.
Knead well and create small gnocchi. Roll each down the back of a fork, pressing slightly in order to obtain tiny ridges that will hold the sauce.
Cook the gnocchi in abundant salted water and remove with a slotted spoon as soon as they surface.
Quickly season the gnocchi with the melted prosciutto fat and grill them in a non-stick pan.
Put two tablespoons of “prosciutto water” in a soup plate, place the grilled gnocchi on top, sprinkle with a bit of prosciutto “salt,” cover with the prosciutto “veils” and garnish the plate with the mixed-leaf salad.
Emanuele Scarello in three words: Innovative, creative, essential. From Friuli, the chef and owner of Agli Amici in Godia, a Michelin two-starred restaurant; Italian president of Jeunes Restaurateurs d’Europe up to 2012, elected Chef of the Year 2013 by Corriere della Sera, whose Godia restaurant was recently included in the prestigious, highly select Relais & Chateaux list. What is Emanuele Scarello’s secret?
Perpetually in flight from the predictable and capable of serving up the most ingenious, carefully-conceived creations in north-eastern Italy, Scarello is a frontier chef, a great interpreter of a cuisine that encourages conviviality while never foregoing the sobriety of every dish and the passionate quest for the best quality raw materials.
His respect for terroire, the cycles and seasons of nature, his dedication in identifying the essence of every product, how it may best be expressed and employed to balance a dish, make Emanuele Scarello a “player operating between customers and those who work the land.” The world of this extraordinary chef is characterized by guests and raw materials, especially those of the territory, such as prosciutto di San Daniele, which the chef here interprets in an “absolute” version, accompanying it with grilled gnocchi and mixed-leaf salad. A dish in which the San Daniele prosciutto takes on the uncharacteristic role of total protagonist, permeating every other element of the recipe with its unique flavour, creating a harmony of tastes and aromas that exalt to the utmost one of Friuli’s signature products.