Semolina Gnocchetti

SAVORY

Aug 22

Written By Nicole Borden

Guineafowl, Fennel-Lovage Sauce, Porcini Mushroom, Balsamic Vinegar

Chefs Blake Aguillard and Trey Smith of Saint-Germain | New Orleans

INGREDIENTS:

Lovage Oil:
Yield: 1 pint
1 quart grapeseed oil
1 ½ quarts picked lovage leaves

Gnocchetti:
Yield: 5 to 8 servings
165 grams semolina flour
All-purpose flour for kneading and shaping

Guineafowl:
Yield: 5 to 8 servings
3 to 4 guineafowl breasts
Salt
Black pepper
Neutral oil
1 pound butter
1 shallot, sliced
1 head garlic, halved

Fennel Sauce:
Yield: 1 quart
1 medium-sized onion, sliced
4 stalks celery, sliced
1 bulb fennel, sliced
¼ cup Herbsaint
Salt
Sugar
1 cup heavy cream

To Assemble and Serve:
Yield: 5 to 8 servings
Salt
Fennel fronds
4 sprigs tarragon
Sugar
White pepper
Lemon
MSG
Herbsaint
Shaved porcini mushrooms
Balsamic vinegar

METHOD:

For the Lovage Oil:
Fill a large bowl halfway-up with ice. Place a strainer in a medium-sized metal bowl, then place the metal bowl over the ice. In a saucepot, heat oil to 180°F. In a Vitamix blender, combine lovage with the hot oil. On high speed, blend for 5 minutes. Pour blended oil through the strainer into the metal bowl set over ice. Using a rubber spatula, spin the bowl, scraping the sides until the oil is cold. Transfer to a nonreactive container. Refrigerate up to 3 days.

For the Gnocchetti:
In a mixing bowl, combine semolina flour with 87 grams water. Using your hands, mix until the dough forms into a ball. Place the dough on a floured work surface. Knead until dough is smooth and slightly bounces back when you press it with your finger. Wrap in plastic, then refrigerate at least 1 hour. Unwrap dough, then slice in half. Roll each half into logs, roughly the width of a pencil. Cut each log into ½-inch-long pieces. Place the pieces on a floured sheet tray. On a second floured sheet tray, roll each piece down a gnocchi board, letting it fall onto the tray. Cover with a dry towel and refrigerate up to 3 hours.

For the Guineafowl:
Using paper towels, pat guineafowl breasts dry. Let sit 30 minutes to temper. Season the flesh with salt and pepper. In a sauté pan over medium-low flame, heat a couple tablespoons of oil. Add the guineafowl breasts, skin-side down. Cook 7 minutes until the skin is crispy and golden brown. Meanwhile, in a separate sauté pan, melt butter. Remove from heat, add shallot and garlic, and let cool slightly. Add sautéed guineafowl, skin-side up, so that the flesh is in the butter. Over low heat, slowly cook the guineafowl until nearly cooked through. Set aside.

For the Fennel Sauce:
In a saucepot, combine onion, celery, fennel, Herbsaint, and 1 ½ quarts water. Bring to a boil. Season with salt and sugar. Strain into a separate saucepot. Stir in cream. Set aside.

To Assemble and Serve:
Bring a pot of salted water to a boil. Add Gnocchetti and boil 6 to 7 minutes. Meanwhile, add fennel fronds and tarragon to the Fennel Sauce. Place the pot over medium flame, and cook until 200°F. Strain sauce into a bowl. Season with salt, sugar, white pepper, lemon, MSG, and a few drops of Herbsaint. Strain the Gnocchetti and distribute into serving bowl. Cover the pasta with Fennel Sauce and drizzle each serving with 1 teaspoon Lovage Oil. Slice Guineafowl breasts, then place about half a breast in each serving bowl, skin-side up. Garnish with shaved porcini mushrooms and a drizzle of balsamic vinegar.

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