Chef Recipe!

Want to dare in the kitchen? Leave it to us! We have separated a recipe to inspire you and surprise your guests with a dish very different from the conventional one.

Learn how to make mandioquinha gnocchi with duck ragout in tucupi. The recipe is from the architect and chef Kenny Nogueira, profile @arquitetogourmet, that brings this recipe full of flavors.

Come on?

Photo: @arquitetogourmet | Product: Azul Bahia PO 59×118,2cm

INGREDIENTS:

• 1 whole duck


• 1,5 kg of mandioquinha


• 2 gems


• 1 ¼ cup (tea) of wheat flour


• 1 cup of parmesan cheese


• wheat flour to sprinkle the countertop


• 1 glass of white wine


• 2 medium onions


• 3 garlic cloves


• chicory


• oil


• 1 carrot


• 1 Bell pepper


• celery


• red chili


• 1 liter of tucupi


• 1 spoon of wheat


• 1 spoon of butter

PREPARATION MODE

Gnocchi

1. Make, peel and cut each mandioquinha 3 pieces. Transfer to a large saucepan and cover with water. Place over high heat. As soon as it boils, decrease the heat and let it cook for more 25 minutes until they are soft – stick with a fork to check the point.


2. Transfer the mandioquinhas to a sieve and let the water drain well. About a bowl, pass the pieces, still hot, with a potato masher and season with salt.


3. Add ¼ cup (tea) of wheat flour to cool the mandioquinha - this avoids that, when including the gems, they cook with the heat. Add the egg yolks and knead well. Gradually add the rest of the flour, until the point. To check the point of the dough: with clean hands, separate a portion of the dough and try to shape a little ball without sticking to your hands. The amount of wheat flour used in the recipe may vary - avoid adding too much, because the dough will still absorb flour when shaping.


4. To model the gnocchi: sprinkle the countertop with wheat flour. Remove a portion of dough and, With the hands, make rolls of about 1 cm in diameter. With a knife (or spatula) cut the rolls every 2 cm. Pass each gnocchi through the prongs of a fork to form grooves (if you prefer, use a gnocchi shaping board) - they help the sauce to stick to the dough. Transfer the gnocchi to a large baking sheet (or refractory) sprinkled with flour and set aside. Repeat the process with all the dough.


5. Bring a large pot of water to high heat. Grease a large baking sheet with oil. As soon as the water boils, add 1 Spoon (soup) of salt.


6. With a skimmer, dip about 10 gnocchi at a time in boiling water. Cook until they rise to the surface. Remove the gnocchi, drain the water well through the slotted spoon and transfer to the oiled baking sheet. Repeat the procedure until all the gnocchi are cooked. Reserve.

duck

1. The first step is to make the tucupi seasoned: saute half an onion and a clove of garlic and boil for 20 minutes over medium heat. Check the acidity of the tucupi, case precise, add a teaspoon of sugar. Reserve.


2. Cut the duck into smaller pieces, prepare a marinade with diced onion, garlic, black pepper to taste and a glass of white wine. Marinate for at least 3 hours.


3. Place in a preheated oven at 200 ° C for at least 45 minutes


4. As soon as it gets cold, shred the duck into small pieces. One tip is to remove the skin so that the ragout is not so greasy.


5. In a skillet sauté in olive oil: onion, garlic, grated carrot and chopped celery. This base is called Meripoux. Sweat a lot and add the chopped pepper.


6. Then add the duck and let it fry a lot - until it releases a little water.


7. Add a little tucupi to cover the duck and let it reduce.


8. Lastly, add the gnocchi to fry with the duck. To finish, add the chopped chicory and serve.

Sauce

For the sauce, we prepared a tucupi velutè, adding a teaspoon of wheat and butter. Let it melt and add 3 tucupi shells. Stir well to avoid lumps. If you prefer the thinner sauce, add more tucupi. Use to decorate and season the dish.

It's ready! Just enjoy! And to follow, how about a white wine?

Liked the idea? Make the recipe and post it on the ig marking us.

Who is Kenny Nogueira?

Architect and chef, Kenny Nogueira shares since 2013 architecture information, gastronomy, pop and paraense culture. The gourmet architect presents himself in several formats through the YouTube channel “Ateliê Gourmet” and the blog “Gourmet Architect”. He is an architect and urban planner – UFPA 2007, managing partner ELO, Architecture and Interiors and Founder of the Gourmet Architect Blog.

Bringing in the baggage the experience of other offices, seeks to align creativity, art and technique to a modern architecture and full of concepts. Winner of the “Projeto Mais Criativo” Award at Casa Cor Pará 2015. Participation in the publication of the books "The Question of Housing in peri-urban Municipalities in the Amazon" and "Recipes for Your Table".

Kenny is also a speaker on architecture issues, cinema, gastronomy and creativity. Participated in the Sabor em Jogo program, from the GNT channel, member of the winning team ‘Art of the Kitchen’, and also winner of the reality show “Égua do Chef”.