The unique encounter between tradition and innovation
mamma emma Potato maccheroni:400 gr
Sliced pork jowl:100 gr
Pecorino romano cheese: to taste
Salt and pepper: to taste
Beat 2 whole eggs plus one yolk into a bowl. Add grated Pecorino cheese, salt, pepper and beat the eggs. Cut the pork jowl into strips and brown it in a pan until crispy. Take outside of the pan once cooked.
In the same pan, add 1/2 glass of water and the maccheroni, stirring for 2 minutes. Remove from heat and put the previously beaten egg. Stir gently and serve on the plate. Add a sprinkle of grated pecorino cheese and possibly a pinch of black pepper.
3 tips for a perfect plate of gnocchi
How to best prepare Mamma Emma gnocchi in 3 simple steps
Make your own sauce Create your favorite sauce and bring it to temperature. Add 50 ml of water. Don't be afraid to dilute the sauce too much.
Add the gnocchi Once the sauce and water are back to temperature, pour the gnocchi mamma emma.
Stir for 3 minutes Gently stir the gnocchi in the pan for about 3 minutes, just enough to thicken the sauce. If necessary, during cooking, add a little water to soften the gnocchi.
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