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Gnudi with Broad Beans and White Asparagus

A real showstopper of a dish!

45 4
Gnudi with Broad Beans and White Asparagus | DonalSkehan.com, A real showstopper of a dish!

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Gnudi with Broad Beans and White Asparagus

A real showstopper of a dish!

Wednesday, May 18, 2016

For the ricotta gnudi:

450g ricotta

40g Parmesan, grated

60g tipo “00” flour

1 large free range egg and 1 egg yolk

salt and freshly ground black pepper

To serve:

1 bunch white asparagus

1 lemon, juice only

75ml extra virgin olive oil

1 sprig fresh tarragon, chopped

100g fresh peas, podded

100g broad beans, podded

50g butter

200g pancetta, cut into lardons

150g wild garlic leaves

wild garlic flowers, to serve

12 basil leaves, to serve

100g/3½oz Parmesan shavings, to serve

Mixing bowl

Large saucepan

Non stick frying pan

 

45 mins
Serves 4

This dish is a perfect example of simple seasonal cooking from Sabrina Gidda, head chef of Bernardi’s restaurant in London. Marshmallow soft ricotta dumplings in a sharp buttery sauce with all the ingredients Spring can offer.

 

 

Mix together the ricotta and the other ingredients for the gnudi until well combined. Roll into a long sausage shape then cut into pieces to make gnudi.
Bring a large pan of salted water to the boil and oil a baking tray. Poach the gnudi for a few minutes until they float to the surface. Drain well and put them on the baking tray.
Blanch the white asparagus in boiling salted water for a minute. Drain and leave to cool, slice diagonally into small pieces, then dress with some lemon juice, olive oil, seasoning and a little chopped tarragon. Set aside until you are ready to serve.
Heat a large saucepan of boiling salted water and blanch the peas and broad beans for 1 minute.
Fry the gnudi in a non-stick frying pan in a little butter until they start to become golden-brown.
In a cold frying pan, add the pancetta and start to heat it to render out a little fat. Add a little drizzle of olive oil, and the wild garlic, broad beans and peas. Add a little knob of butter, a little lemon juice and cook gently. Add the gnudi and toss once.
To serve, put the gnudi in open bowls with the sauce. Add the sliced white asparagus and finish with a sprinkle of wild garlic flowers, basil leaves, extra virgin olive oil and some Parmesan shavings.
45 mins
Serves 4

Ingredients

For the ricotta gnudi:

450g ricotta

40g Parmesan, grated

60g tipo “00” flour

1 large free range egg and 1 egg yolk

salt and freshly ground black pepper

To serve:

1 bunch white asparagus

1 lemon, juice only

75ml extra virgin olive oil

1 sprig fresh tarragon, chopped

100g fresh peas, podded

100g broad beans, podded

50g butter

200g pancetta, cut into lardons

150g wild garlic leaves

wild garlic flowers, to serve

12 basil leaves, to serve

100g/3½oz Parmesan shavings, to serve

You'll Need

Mixing bowl

Large saucepan

Non stick frying pan

 

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