Le patate di questi gnocchi vengono cotte a bassa temperatura per un ora a 88 c° ed impastate con farina di riso. A parte viene preparata la crema al parmigiano con l’aggiunta di tartufo nero e del nostro olio agli ultrasuoni. La cottura sottovuoto esalta il profumo del tartufo.
Tempi di rigenerazione: 7 min.
Mettere sul fuoco una pentola di acqua e portarla ad ebollizione. Spegnere il fuoco (oppure, utilizzando un Roner, impostarlo a 85 c°). Mettere la busta chiusa in acqua per 7 minuti. Rimuovere la busta, tagliare con delle forbici la parte superiore e far scivolare il prodotto nel piatto.
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