Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Meat
Gnocchi
Sauce
How it's done
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Meat
Remove the meat from the fridge approx. 1 hr. prior to cooking. Preheat the oven to 80°C. Warm the platter and plates.
Season the meat, place the thyme on top and tie with cooking string.
Heat the clarified butter in a wide-bottomed frying pan. Brown the meat all over for approx. 5 mins. Remove and place on the pre-warmed platter. Insert a meat thermometer into the thickest part of one of the fillets.
Cook at a low temperature in the centre of a preheated oven for approx. 1 1/2 hrs. The core temperature should be around 62°C. The meat can then be kept warm at 60 °C for up to 1 hr.
Gnocchi
Bring the milk and water to the boil, add the nutmeg and season with salt. Stir in the polenta, simmer for approx. 4 mins. over a very low heat, stirring occasionally to form a thick paste. Allow the polenta to cool a little, mix in the Sbrinz cheese and the flour. Spoon the mixture into a disposable piping bag. Heat a little clarified butter in a non-stick frying pan. Snip the tip off the piping bag and pipe little gnocchi straight into the pan, in batches. Fry for approx. 5 mins. Remove, keep warm.
Sauce
Beat the cream with the basil and salt until fluffy.
| Serve: | Remove the meat from the oven, slice and serve with the gnocchi and the basil cream. |
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