Gyoza pasta stuffed with black olives, basil, vine tomatoes concassè, Organic Balsamic Vinegar by “La Vecchia Dispensa” and sweet pecorino.
Syrupy and intense Organic Balsamic Vinegar of Modena Red Label by «La Vecchia Dispensa» is the strength and the peculiarity of this recipe. It is the perfect ingredient in this marriage between Orient and Italy.
Cooking time: 1,5 h
Ingredients for 10 gyoza (3 portions):
- 90 gr Boiling Water
- 30 gr Tomato Concentrate
- 120 gr All-Purpose Flour
- 2gr Salt
- 2 Vine Tomatoes
- 50 gr Organic Balsamic Vinegar of Modena IGP “Red Label”
- 80 gr Black Olives
- 2 Basil Leaves
Sweet pecorino fondue:
- 250 gr Pecorino
- 250 gr Vegetable Cream
Preparation
Pasta:
Heat the water, add flour, salt and tomato concentrate. Knead properly until the dough is homogeneous and compact. If the dough remains wet you can add some flour until it becomes elastic enough. Leave the dough in the fridge for 30 min.
Stuffing:
Cut an X in the bottom of each tomato with a knife. Place then the tomatoes into boiling salted water for 40 seconds. Remove the peel and the seeds. Cut into cubes. Cut roughly the olives, the pecorino and basil leaves, seasoning all the ingredients with the Organic Balsamic Vinegar.
Now the only thing to do is to stuff our Mediterranean Gyoza. Get the dough out of the fridge. Roll out the dough using a bit of potato starch. Use a round pastry cutter to cut out 8cm circles. Stuff each circle of pasta with a spoonful of the filling, and then close the pasta bag-like at the top. Round it up delicately. Place the gyoza into the fridge.
Sweet pecorino fondue:
Heat up the vegetable cream. Cut the pecorino into cubes and add the warm cream to it. Blend the mixture adding a bit of pepper.
Now cook the gyoza into boiling salted water. Serve them with the hot pecorino fondue. Don’t forget to add a drizzle of Balsamic Vinegar!
Enjoy!
