Gnocchi with ricotta, Parma ham & green asparagus

For ➍

1 red onion 

1 clove garlic 

90 g Parma ham 

350 g green asparagus 

200 g (frozen) garden peas 

800 g gnocchi 

1 tbs mild olive oil 

100 g ricotta 

90 g Parmigiano Reggiano flakes

  

Chop the onion and finely chop the garlic. Cut the Parma ham into ½ cm strips. Bring a large pot of water to a boil. 

Cut the bottom 2 cm of the green asparagus and cut the asparagus into 3 cm pieces. Boil the asparagus, garden peas and gnocchi 2 m. Drain in a colander, keep 50 ml of the cooking liquid (per 4 persons) and rinse under cold running water. 

Heat the oil in a frying pan and fry the onion and garlic 2 m over medium heat. Add the Parma ham and fry for 1 m. 

Add the asparagus, garden peas and gnocchi. Bake 2 m. Mix the ricotta with the reserved cooking water and stir through the gnocchi. 

Mix in the Parmigiano Reggiano. Season the gnocchi with salt and pepper.

Shika tataki (deer tataki with vegetables)

For ➍
600 g deer (or hind) fillet
200 g fine green beans
200 g pod peas
2 carrots
2 lemons juice
ginger 3 cm
½ red pepper
4 tbs sesame seeds
1 dl soy sauce
1 dl rice vinegar
1 tbs raw cane sugar
2 tbs olive oil
salt & pepper

Cut the ends of the beans and pod peas. Blanch  them (and eventually the carrots) for 3-6 m in a large pot of salted boiling water. Drain and scare into ice water so they retain their green color. Peel the carrots and cut into long pieces of 1 cm wide. Then cut them into thin strands with the peeler. (Raw, not when blanched).
Prepare the sauce. Peel, grate and squeeze the ginger. Mix the ginger with the lemon juice, soy sauce, rice vinegar and raw cane sugar.
Put a pan on the fire with olive oil and heat it.
Season the deer fillet with salt and pepper. Crust the meat 1 m on each side. Deglaze with the sauce, let cook for ± 4 m. Turn the meat regularly so that the flavour of the sauce is well absorbed. Bake the meat nice rosé (about 8 m for 400 g).  
Remove the meat from the pan, wrap in a sheet of aluminum foil and let rest for 5 m.
Let the sauce boil until slightly syrupy.
Sprinkle your work surface with sesame seeds. Roll the meat in it to get a crispy sesame crust. Cut the meat into very thin slices.
Divide the beans and pod peas pod on 4 plates. Arrange the thin slices of doe and cover again with the sauce. Finish with the rolled carrot slivers and bring to taste with finely chopped red pepper.
Serve with cooked glass noodles.