In Job and Perry – a bastard-proof cookbook , Job & Perry share recipes from their ‘Rotterdam world cuisine’. That translates into cool, accessible dishes with a touch of rock ‘n roll (what did you think?). The recipes are also laced with a hearty portion of comfort: from the very best grilled cheese sandwich to chicken piri piri and this gnocchi with crispy chili oil and parmesan: we know which book to open on days when we could use some comfort.
For the crispy chili oil:
- 350 ml sunflower oil
- 2 tablespoons Sichuan peppercorns
- 5 cm ginger root, grated
- 35 grams of chili flakes
- 2 star anise
- 1 teaspoon cinnamon powder
- 1 tablespoon cumin powder
- 4 tablespoons light soy sauce
- 2 tablespoons sugar
- 2 tablespoons salt
- 1 cube of vegetable stock, finely ground
- 100 grams fried garlic (jar)
- 100 grams fried shallots (jar)
For the gnocchi:
- 600 grams of ready-made gnocchi , from the caterer or better Italian brands
- A point of Parmesan cheese
- Paper towel
- Jar with screw lid
Job & Perry: “Crispy chili oil is one of the best inventions of the 21st century. The condiment comes from the Chinese province of Sichuan. This region is known for its spicy food and believe us, they can do that.
This chili oil will immediately become a permanent item in your refrigerator. It’s that addictive. It tastes good with every bowl of fried rice, with sandwiches, in soup, on a fried egg, and so on. We made this during a Christmas dinner as a side dish with gnocchi and Parmesan cheese. Not very authentic, but an instant classic!”
Gnocchi with crispy chili oil and parmesan
Heat the oil in a saucepan to 185°C.
Coarsely grind the peppercorns in a mortar.
Mix all ingredients, except the fried garlic and shallot, in a large bowl. Pour over the oil and stir well. Be careful, because the oil is scalding hot. Let cool completely.
Finally, stir the fried garlic and shallot into the mixture and put the crispy chili oil in a pot.*
Bring a pan with plenty of water and salt to the boil. Cook the gnocchi according to package directions or until they float to the top. Drain and let it steam dry for a while.
Spoon a few spoonfuls of crispy chili oil through the gnocchi and grate a lot of Parmesan cheese over it. Serve immediately.
*The chili oil can be kept in the refrigerator for about a month, but it will probably be used up within a few days.
Source: Culy by culy.nl
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