Ben Dearnley
“I’ve chosen this dish because of my love of Italian food and my Chinese heritage,” says chef Alex Wong. “We occasionally have a version at Lana during colder months.”
Ingredients
Method
For mapo Bolognese, heat half oil in a large saucepan over high heat. Squeeze sausage from casings into pan and add minced veal. Cook; breaking up with a wooden spoon until browned (8-10 minutes); transfer to a plate.
Meanwhile, process celery, carrot, onion, ginger and garlic in a food processor until finely chopped. Add remaining oil to pan with vegetable mixture, spices and herbs; cook, stirring occasionally, until vegetables begin to brown (6 minutes). Reserving soaking liquid, roughly chop porcini. Stir in pastes until well combined. Deglaze pan with Shaoxing, then add mince mixture to pan with stock, milk, porcini and porcini soaking liquid. Bring to the boil, reduce heat to low; loosely cover and simmer, stirring occasionally, until sauce has thickened (80 minutes). Season to taste. Keep hot until ready to serve.
Meanwhile, for ricotta gnocchi, using your hands, mix ricotta, flour and parmesan in a large bowl until just combined. Add egg; mix until incorporated. Lightly dust mixture with extra flour, cover with tea towel and refrigerate for 20 minutes. Divide dough into 9 even portions on a lightly floured work surface, then roll each lightly into a 2cm-thick rope. Cut into 3cm pieces and place on two lightly floured trays; refrigerate until ready to cook.
Cook gnocchi, in batches, in a large saucepan of gently simmering salted water until they float to the surface (4-5 minutes). Using a slotted spoon, transfer to pan with mapo Bolognese. Stir in butter and parmesan until combined; loosen with a little gnocchi water and season to taste.
Divide gnocchi among bowls, spoon over stracciatella, scatter with spring onions and sesame seeds, then drizzle with chilli oil.
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