Nhoc À Parisiense
Ingredients
Part Massa do Nhoc
Part Base de Torta Folhada
Part Montagem
Process
01. Fill a large pot halfway with water.
02. Add seasoning to taste (green onion, bay leaf, onion, chicken broth) and heat without boiling, maintaining low heat. Set aside.
03. In a mixer bowl, combine Zeelandia Bomba, salt, white pepper, and oil.
04. Mix on low speed (speed 1) until a paste is formed.
05. Gradually add eggs and water, mixing continuously at low speed (speed 1).
06. Beat on high speed (speed 3) for approximately 8 minutes until the dough is smooth.
07. Chop the parsley, add it to the dough, and mix on low speed (speed 1) for 1 minute.
08. Place the dough in a piping bag fitted with a plain tip.
09. In the reserved pot, pipe the dough and use a knife to cut pieces about 1 cm long.
10. Cook for 5 minutes, remove, and place in a bowl of cold water. Leave until the Nhoqs sink.
11. Drain and drizzle with olive oil to prevent sticking. Set aside.
PUFF PASTRY BASE
01. Roll out the dough to a thin thickness.
02. Prick the dough and cut into discs with a diameter of 10 cm.
03. Line individual tartlet molds of approximately 8 cm in diameter.
04. Remove excess dough.
05. Place a piece of parchment paper over the dough and fill it with dried beans to maintain the mold shape while baking.
06. Let rest for 30 minutes.
07. Bake in a deck oven at 200ºC for approximately 15 minutes or until golden brown and crispy.
08. Upon removing from the oven, take out the beans and unmold. Set aside.
ASSEMBLY
01. Grate the mozzarella cheese. Set aside.
02. Mix the Nhoqs with the béchamel sauce.
03. Place the Nhoqs on the puff pastry base.
04. Sprinkle the grated mozzarella cheese over the Nhoq and place a small piece of butter on top.
05. Bake at 220ºC to gratin. Serve immediately.
How to make it
Part 1
01. 09 02. 08 03. 07 04. 06 05. 05 06. 10 07. 02 08. 01 09. 03 10. 04
Tips
- If the cooking water boils, the nhoqs may disintegrate.
- You can add 100g of finely chopped and pressed black olives to the dough for a variation in flavor.
- The dried beans can be replaced with soybeans, chickpeas, rice, etc.
- The mozzarella cheese can be substituted with gruyère cheese.
- When mixing the Nhoqs with the béchamel sauce, you can add diced ham, fried bacon, or sliced mushrooms.
- You can add a little tomato sauce to the béchamel for a rosé sauce.
Yield
18 Units of 140 g
Equipment
Oven , Mixer , Stove , Piping Bag , Spoon , Pot , Whisk , Knife , Plain Tip , Skimmer , Tartlet Molds
Suggested shelf life
8
Nutritional table
| A serving of Porção de 100g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 329 | % VD (*) |
| Carboidratos (g) | 21 | % VD (*) |
| Açúcares totais (g) | 0.8 | % VD (*) |
| Aç adicionados (g) | 0.4 | % VD (*) |
| Proteínas (g) | 8.1 | % VD (*) |
| Gorduras totais (g) | 22 | % VD (*) |
| Gorduras saturadas (g) | 7.3 | % VD (*) |
| Gorduras trans (g) | 0.4 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 436 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Nhoc À Parisiense
Ingredients
Part Base de Torta Folhada
Part Montagem
How to make it
NHOC DOUGH
01. Fill a large pot halfway with water.
02. Add seasoning to taste (green onion, bay leaf, onion, chicken broth) and heat without boiling, maintaining low heat. Set aside.
03. In a mixer bowl, combine Zeelandia Bomba, salt, white pepper, and oil.
04. Mix on low speed (speed 1) until a paste is formed.
05. Gradually add eggs and water, mixing continuously at low speed (speed 1).
06. Beat on high speed (speed 3) for approximately 8 minutes until the dough is smooth.
07. Chop the parsley, add it to the dough, and mix on low speed (speed 1) for 1 minute.
08. Place the dough in a piping bag fitted with a plain tip.
09. In the reserved pot, pipe the dough and use a knife to cut pieces about 1 cm long.
10. Cook for 5 minutes, remove, and place in a bowl of cold water. Leave until the Nhoqs sink.
11. Drain and drizzle with olive oil to prevent sticking. Set aside.
PUFF PASTRY BASE
01. Roll out the dough to a thin thickness.
02. Prick the dough and cut into discs with a diameter of 10 cm.
03. Line individual tartlet molds of approximately 8 cm in diameter.
04. Remove excess dough.
05. Place a piece of parchment paper over the dough and fill it with dried beans to maintain the mold shape while baking.
06. Let rest for 30 minutes.
07. Bake in a deck oven at 200ºC for approximately 15 minutes or until golden brown and crispy.
08. Upon removing from the oven, take out the beans and unmold. Set aside.
ASSEMBLY
01. Grate the mozzarella cheese. Set aside.
02. Mix the Nhoqs with the béchamel sauce.
03. Place the Nhoqs on the puff pastry base.
04. Sprinkle the grated mozzarella cheese over the Nhoq and place a small piece of butter on top.
05. Bake at 220ºC to gratin. Serve immediately.
How to make it
Part 1
01. 09 02. 08 03. 07 04. 06 05. 05 06. 10 07. 02 08. 01 09. 03 10. 04
Tips
- If the cooking water boils, the nhoqs may disintegrate.
- You can add 100g of finely chopped and pressed black olives to the dough for a variation in flavor.
- The dried beans can be replaced with soybeans, chickpeas, rice, etc.
- The mozzarella cheese can be substituted with gruyère cheese.
- When mixing the Nhoqs with the béchamel sauce, you can add diced ham, fried bacon, or sliced mushrooms.
- You can add a little tomato sauce to the béchamel for a rosé sauce.
Yield
18 Units of 140 g
Equipment
Oven , Mixer , Stove , Piping Bag , Spoon , Pot , Whisk , Knife , Plain Tip , Skimmer , Tartlet Molds
Suggested shelf life
8 hours
Nutritional table
| Porção de 100g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 329 | % VD (*) |
| Carboidratos (g) | 21 | % VD (*) |
| Açúcares totais (g) | 0.8 | % VD (*) |
| Aç adicionados (g) | 0.4 | % VD (*) |
| Proteínas (g) | 8.1 | % VD (*) |
| Gorduras totais (g) | 22 | % VD (*) |
| Gorduras saturadas (g) | 7.3 | % VD (*) |
| Gorduras trans (g) | 0.4 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 436 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.