Text 33022, 95 rader
Skriven 2013-01-26 06:20:10 av Dave Drum (1:261/38)
Ärende: Gourmet 1504
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Gnudi - PART 1
 Categories: Cheese, Herbs, Pasta
      Yield: 4 servings

MMMMM---------------------------GNUDI--------------------------------
      1 lb Semolina flour
      1 lb Sheep's-milk ricotta
      1 oz Chunk of Parmesan; grated
           - fine
      1 ts Salt

MMMMM---------------------------FINISH--------------------------------
      7 tb Slightly chilled unsalted
           - butter
     20    Good-sized sage leaves
           Kosher salt
           Handful of finely grated
           - Parmesan

  Special Equipment: Parchment paper; disposable piping bag
  (or a resealable plastic bag)

  Make the gnudi: Line a large baking sheet with parchment
  paper. Add about three-quarters of the semolina to the
  sheet, spreading it out to form a more or less even layer.
  Put the rest of the semolina in a medium bowl. Make sure
  there's space in your fridge to hold the baking sheet.

  Combine the ricotta, parmesan, and salt in a large bowl.
  Use a large wooden spoon to mash and stir the mixture
  until it's well combined. Put the mixture in a disposable
  piping bag (or resealable plastic bag). With your fingers,
  work the mixture toward the tip and twist the top of the
  bag. Use kitchen scissors to cut an opening about 1 1/4
  inches across at the tip of the piping bag (or a bottom
  corner of the plastic bag). Pipe the mixture onto the
  semolina-lined tray in 3 or 4 long straight lines, leaving
  an inch or two of space between them.

  Hold a pair of kitchen scissors perpendicular to the tray
  (you could use a knife, but the scissors make it faster
  and easier) and snip each strip of dough every 1 1/4 to 1
  1/2 inches along its length. You want to turn each strip
  into 9 or 10 pudgy little logs.

  Working with one little log at a time, gently press the
  ends between your palms to make the log shorter and a
  little pudgier, almost round. Try not to form any creases
  as you do this (the gnudi shouldn't look like little bums)
  or any pointed edges. Hold the log gently in the palm of
  one hand over the bowl of semolina. grab a large pinch of
  semolina and sprinkle it over the gnudi, gently turning
  the gnudi so the semolina coats every bit of it. Carefully
  return it to the semolina-covered tray, and repeat with
  the rest of the logs. Make sure you leave a little space
  between each one on the tray.

  Dust the semolina remaining in the bowl over the gnudi.
  Cover the tray tightly with plastic wrap, and pop it into
  the fridge. Keep the gnudi in the fridge, turning them
  over once a day and covering them again, until they're
  firm and no longer feel damp-give it at least 3 days, but
  no more than 4.

  Cook the gnudi: Fill a large wide pan or shallow pot
  two-thirds full with water, salt it generously, and bring
  it to a boil over high heat. Meanwhile, transfer the gnudi
  to a large plate, giving each one a gentle but assertive
  shake to remove any loose semolina.

  Put 3 tablespoons of the butter in a shallow pan large
  enough to hold the gnudi in one layer, add 1/3 cup of the
  hot salted water, and set over medium heat. once the
  butter has melted, take the pan off the heat.

  CONTINUED TO PART TWO

  by April Bloomfield; A Girl and Her Pig

  Epicurious | April 2012

  Yield: Serves 4

  MM Format by Dave Drum - 12 May 2012

  Uncle Dirty Dave's Archives

MMMMM

... Classical music is the kind we keep thinking will turn into a tune.

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