Recipes

Gnocchi with Raschera

February 24, 2011

ONAF

Ingredients

800 gr. Potatoes
200 gr. White flour
1 egg
raschera d.o.c. cheese
butter

Procedure

Peel and boil the potatoes then mash them very well onto a floured board. Break the egg into the potato mound and mix it in. Add the flour gradually to make a homogeneous mix.

Form long cylinders about 1 cm in diameter with the mix and cut into little pieces to form the individual gnocchi.

Pass the gnocchi over a floured fork to make little ridges on them.

Boil abundant water in a large pan and add salt.

Put the gnocchi into the water and when it begins to boil again drain them off.

Serve the gnocchi with butter and strips of raschera cheese. Mix delicately until the cheese has melted.

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ONAF

L’ONAF (Organizzazione Nazionale Assaggiatori di Formaggi), nata nel 1989 in Piemonte dove ha tuttora le sede nel prestigioso Castello di Grinzane Cavour (CN), si propone la diffusione della conoscenza e del corretto assaggio dei formaggi. Conta circa Assaggiatori. L’ONAF è presente in tutta Italia, isole comprese, attraverso quindici Delegazioni Interprovinciali. Si diventa soci iscrivendosi all’ONAF, si diventa Assaggiatori e Maestri dopo aver superato con profitto i corsi di studio di 1° e 2° livello, che danno diritto ai relativi distintivi color argento e oro. ONAF (Organizzazione Nazionale Assaggiatori di Formaggi - National Association of Cheese Tasters), has as an aim the diffusion of knowledge of cheese and of correct tasting methods. It has about 1500 members, divided in: Members, Tasters and Master Tasters. ONAF has fifteen Delegations in fifteen regions. To become a member it's enough to pay an annual free, to become Tasters and Master Tasters it's necessary too participate to the first- and second-level courses and to pass a final exam

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