1 bunch Dandelion. Washed, and rough chopped
1 bunch Parsley. Picked, washed and rough chopped
2 Tablespoons Olive oil
1 pint Whole Milk Ricotta Cheese
3 Eggs, cracked.
1 Cup Pecorino Romano Cheese, grated
1 Cup Parmesan Cheese, grated
2 Quarts (2 bags, 5 pounds) Semolina
2 Cups Broth. (Vegetable, chicken, beef, pork, whatever you have or are into. But for this i used chicken..)
Salt and lots of black pepper
MAKE THE GNUDI THE DAY BEFORE YOU WANT TO EAT IT. IT NEEDS TO SIT AND MAKE A “NUDE” PASTA IN THE FRIDGE OVER NIGHT.
Heat up olive oil in a sauté pan. And wilt down the dandelion. Once it’s cooked down a bit let cool and mix in the parsley. And let cool all the way down to room temperature.
Then in a large bowl, mix with the ricotta cheese. And add the eggs and stir to combine.
Add the grated cheeses and stir to combine and crack a lot of black pepper. Like 1 tablespoon ish.
Stir to evenly combine everything. It should be a batter like consistency.
In a large flat container that you have a lid for, put a 1/2 in layer of semolina down and make small golf ball sized indents in the semolina, leaving a little space in between. If this is confusing watch the video:::::::
Then scoop a golf ball sized portion of the cheese egg and dandelion batter into the middle of the semolina nest you just made. Fill up the whole tray with out any of them touching and fully cover with semolina, put the lid on and put in the fridge overnight.
The next day, remove the golf ball sized gnudi’s from the semolina and get a steamer ready. I used a slow cooker that has a steamer setting. Because i like slow cookers.
But if you don’t have one or if it’s old and doesn’t have a steamer setting use a regular steamer.
And if you don’t have that you can try and boil them, it’s do able but they are pretty hard to handle and fall apart if you aren’t careful.
SO, set up your steamer and steam the gnudi’s for 5 minutes. While you are setting up and getting the steamer going, heat up your broth.
Handle them with care, take them out with a spoon and put them in a bowl.
Ladle hot broth over them, crack some fresh black pepper, grate some cheese over and a drizzle of olive oil and you are good to go.
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- Aug 22, 2018 EP///0014: The Creative Kitchen of Blanch and Shock in London Aug 22, 2018
- Jun 20, 2018 EP///013 Sugar Maples and Beekeeping with Ethan West from The Republic Of Vermont Jun 20, 2018
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- May 17, 2018 EP///010 Real and NATURAL WINE with David Mitchell May 17, 2018
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- Mar 7, 2018 EP///004: A Venetian Restaurant: SRV. with Chefs Kevin O'Donnell and Michael Lombardi JR Mar 7, 2018
- Mar 5, 2018 EP//003 BEEKEEPING, URBAN AGRICULTURE WITH BILL PERKINS Mar 5, 2018
- Mar 5, 2018 EP//001: The Mushroom Kingdom with TYLER AKABANE Mar 5, 2018
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