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Farina Gnocchi with Mushrooms and Prosciutto




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Moragues Joaquín - Mushrooms
Moragues Joaquín
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Farina Gnocchi with Mushrooms and Prosciutto
Gourmet Archives

4 cups water
1 teaspoon salt
1 cup uncooked farina
1 1/4 cups freshly grated Parmesan cheese
1 pound mushrooms
1/4 cup unsalted butter
1/4 pound prosciutto, chopped fine
1/2 cup minced onion
1 garlic clove, minced
1/2 cup dry white wine
1/4 cup heavy cream
1 tablespoon minced fresh parsley
1/4 teaspoon dried thyme, crumbled

In a heavy 3-quart saucepan bring water with salt to a boil and add farina in a stream, whisking (mixture will splatter). Cook farina over moderately-high heat, whisking constantly, about 5 minutes. Remove from heat and stir in 3/4 cup Parmesan.

Rinse a 9-inch square pan with cold water, but do not dry it, and spread farina in it evenly. Cool and chill farina.

Preheat oven to 375° F. Butter a flameproof 1 1/2-quart gratin dish. Chop mushrooms fine.

In large skillet (10-inch diameter at least) heat 2 tablespoons butter over moderately high heat until foam subsides and cook mushrooms, prosciutto, onion and garlic, stirring, until liquid mushrooms give off is evaporated and mixture begins to brown. Add wine and simmer until nearly evaporated. Stir in cream, parsley, thyme, and salt and pepper to taste. Remove skillet from heat.

Cut farina into 3-inch squares and halve diagonally, forming triangles. Arrange half the triangles in prepared gratin dish. Spread with mushroom mixture and sprinkle with 1/4 cup Parmesan. Arrange remaining triangles on top. Sprinkle with remaining 1/4 cup Parmesan and dot with remaining 2 tablespoons butter. Bake gnocchi until bubbling and pale golden, 15-20 minutes. Broil gnocchi under preheated broiler about 4 inches from heat until golden brown, 3-5 minutes.  Serves 6 to 8


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