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gnudi in brown butter
Jul. 7th, 2008 12:13 am1 egg
¾ lb fresh ricotta cheese
¼ lb freshly grated cheese - they suggest parmigiano reggiano but I used pecorino
1/3 cup semolina flour
1 T all purpose flour
1 T chopped fresh tarragon
..........
In a small mixing bowl, combine the ricotta, one tablespoon chopped tarragon, egg, Parmigiano, half of the flour and the T of all-purpose flour. Using a wooden spoon, mix until the ingredients are well combined. Salt and pepper to taste.
Place the remaining flour in a shallow bowl or measuring cup. Using floured hands, pinch about a tablespoon worth of mixture and roll into a little ball. Roll each in the flour in the bowl and place onto a baking sheet. Continue this until you’ve made as many pieces as you can. You can either immediately poach them or cover with foil and refrigerate for up to a few hours.
Poach the Gnudi
Bring either homemade stock or plain water to a simmer (not boil). Take out the gnudi and drop 5 or so into the pot for about 2 minutes, or until they rise to the top of the liquid. Remove with a slotted spoon and place on a clean flat baking sheet. Do this for all of the gnudi, being gentle and taking care not to break them as they can be delicate. Refrigerate for up to a day, or let rest for about a half hour before finishing the dish.
Brown a generous amount of butter and sage in a saute pan. Toss in the gnudi and some more cheese and olive oil too if you want. Cook, tossing often, until the exterior is nicely and delicately browned. Remove from pan and serve.
¾ lb fresh ricotta cheese
¼ lb freshly grated cheese - they suggest parmigiano reggiano but I used pecorino
1/3 cup semolina flour
1 T all purpose flour
1 T chopped fresh tarragon
..........
In a small mixing bowl, combine the ricotta, one tablespoon chopped tarragon, egg, Parmigiano, half of the flour and the T of all-purpose flour. Using a wooden spoon, mix until the ingredients are well combined. Salt and pepper to taste.
Place the remaining flour in a shallow bowl or measuring cup. Using floured hands, pinch about a tablespoon worth of mixture and roll into a little ball. Roll each in the flour in the bowl and place onto a baking sheet. Continue this until you’ve made as many pieces as you can. You can either immediately poach them or cover with foil and refrigerate for up to a few hours.
Poach the Gnudi
Bring either homemade stock or plain water to a simmer (not boil). Take out the gnudi and drop 5 or so into the pot for about 2 minutes, or until they rise to the top of the liquid. Remove with a slotted spoon and place on a clean flat baking sheet. Do this for all of the gnudi, being gentle and taking care not to break them as they can be delicate. Refrigerate for up to a day, or let rest for about a half hour before finishing the dish.
Brown a generous amount of butter and sage in a saute pan. Toss in the gnudi and some more cheese and olive oil too if you want. Cook, tossing often, until the exterior is nicely and delicately browned. Remove from pan and serve.
