Artichoke bottoms in white wine sauce with chicken’s liver dumplings in Vinsanto.
- 500g floury potatoes
- 100g chicken liver pâté
- 200g flour
- 100g butter
- 2 egg yolks
- 2 sage leaves
- 1cl Vinsanto (sweet red wine)
- extra virgin olive oil from Chianti
- 50g grated Pecorino di Pienza
- 18 Orogel artichoke bottoms
- 2 Orogel cloves of garlic, cut in halves
- sage leaves to fry
In a large saucepan brown some extra virgin olive oil and the cloves of the garlic.
Add artichoke bottoms in a single layer, cook over medium heat and simmer with white wine. Let the alcohol evaporate, cover with the lid and cook for another two minutes. Keep warm.
For the dumplings: wash and boil the white and floury potatoes. Peel and mash. Mix with flour, liver pâté and egg yolks. Knead the dough gently and divide into small portions.
Roll out with your hand palm until you have sausages about 1cm thick. Cut into small pieces.
Gently cook the gnocchi in boiling salted water, stirring with a wooden spoon. Scoop them as they rise and toss in a sauce made of browned julienned sage and reduced Vinsanto.
Sauté the gnocchi and add some grated pecorino. Remove from the heat and drizzle some extra virgin olive oil. Top the artichoke bottoms with the gnocchi and place on a long-shaped plate. Decorate with fried sage leaves.