MKR episode 23 recipe: Gnocco Fritto con Carpaccio di Manzo

Prep time: 1 hour and 30 minutes

Cook time: 40 minutes

Serves 8.

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Ingredients

2 tbs baby capers, drained

Vegetable oil, for shallow frying

400g beef filet

2 tsp olive oil

2 tsp lemon juice

Balsamic glaze, for brushing

Pomegranate arils, to garnish

Rocket Pesto

100g baby rocket leaves

50g Parmesan cheese, grated

50g pine nuts, toasted

2 garlic cloves, peeled

100ml extra virgin olive oil

Salsa tonnata

185g can tuna in olive oil, drained

2 tsp baby capers, drained

2 anchovies, drained

100g mayonnaise

2 tsp lemon juice

Gnocco fritto

60ml water

50ml warm milk

1/2 tsp dry yeast

250g 00 flour

1/2 tsp caster sugar

1 tsp fine salt

1 tbs lard, at room temperature

Vegetable oil, for deep frying

Method

1. To make pesto, process all ingredients except oil, until finely chopped. Slowly drizzle in oil, processing to combine. Season.

2. To make salsa tonnata, process all ingredients until smooth and creamy. Season with black pepper.

3. To make gnocco fritto, combine, water, milk and yeast in a bowl. Set aside for 5 minutes or until foamy.

4. Combine the flour, sugar and salt in a large bowl of an electric mixer fitted with a dough hook. Add yeast mixture and lard. Mix for about 5 minutes or until dough is smooth and elastic. Transfer to a lightly oiled bowl. Cover with plastic wrap and set aside in a warm, draft free place for 1 hour or until doubled in size.

5. Roll out dough on a lightly floured surface until 3mm thick. Cut into rectangles.

6. Deep fry dough rectangles until golden brown and crisp. Drain on paper towel.

7. Pat baby capers dry. Shallow fry until crisp. Drain on paper towel.

8. Thinly sliced beef. Place slices between two sheets of baking paper and lightly pound to an even thickness. Arrange on a platter. Combine oil and lemon juice in a bowl. Season. Lightly brush mixture over beef.

9. To assemble, brush serving plates with a little balsamic glaze. Spoon a little of the salsa tonnata into the centre of the plate and arrange gnocco fritto on top. Top with beef and spoon or pipe over pesto and salsa tonnata. Garnish with pomegranate arils and fried capers.

Tips

Cut your gnocco fritto to suit the occasion. Cut a little bigger for an entrée or smaller as a canape or finger food.