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The gnudi: amazing lazy dumplings in Italian
Gnudi, in Italian -"naked"
The gnudi is a fantastic dish. Elegant, easy, simple and very unusual. This dish is already thirty or forty years, and it is prepared all over Tuscany. "Gnudi" means "naked", and in fact it is ravioli of ricotta – no test, naked. If you use the highest quality ricotta and Parmesan gnudi, your guests will remember for a very long time.
For gnudi for 6 servings:
2. Add Parmesan cheese, 1 handfuls, stirring well, then grate a nutmeg, fine salt and again thoroughly mixed.
3. Pour the flour 2-3 tbsp at a time, stirring between batches. Put in refrigerator to thicken.
4. Meanwhile, to prepare the tomatoes confit sauce and vegetable garnish.
5. When the mass has cooled, boil water for cooking. Two wet spoons to form the dumplings, shifting from one to the other, the thickened mass of ricotta, and releasing them in a pot of very hot, almost boiling water. From time to time empty spoon dipped in water, so that the gnudi don't stick. Pop-up dumplings are one or two things, not to mash, put the skimmer on a dish with olive oil.
6. Pour into a bowl a few tablespoons of the vegetable sauce, put 4-5 gnudi, on top of a few spoonfuls of vegetable garnish, decorate with tomatoes confit, sprinkle a pinch of grated Parmesan, pepper and serve.
For vegetable sauce:
2. Bring to a boil and cook until potatoes are done.
3. Vegetables no fluid to shift into a blender, pour in the olive oil and turn into a smooth sauce.
For vegetable garnish:
2. In a large frying pan with olive oil put garlic clove, sliced, a little marjoram and lightly fry.
3. Add the asparagus, then the celery, half a minute later pepper. Cook, stirring occasionally. Half a minute later add the zucchini, after 1 minute – the asparagus tips and after another 1 minute – cherry. To prisolit, cooking for another 1-2 minutes.
Tomato confit:
1. Preheat the oven to 140 degrees without convection and up to 120 degrees with convection.
2. Tomatoes put into a small baking dish with the Bay leaf and whole garlic cloves. Drizzle with oil, sprinkle with herbs of rosemary, salt, and lightly season with sugar and place in oven for 20-30 minutes.
3. You can cook for 3.5 hours at 60 degrees.
Cook with love!
P. S. And remember, just changing your mind — together we change the world! ©
Source: bigmir81.livejournal.com/355226.html#cutid1
The gnudi is a fantastic dish. Elegant, easy, simple and very unusual. This dish is already thirty or forty years, and it is prepared all over Tuscany. "Gnudi" means "naked", and in fact it is ravioli of ricotta – no test, naked. If you use the highest quality ricotta and Parmesan gnudi, your guests will remember for a very long time.
For gnudi for 6 servings:
- ricotta – 500 g
- flour – about 150 g
- eggs – 3-4 PCs
- grated Parmesan – 2 handfuls and a little more for filing
- nutmeg
- salt
2. Add Parmesan cheese, 1 handfuls, stirring well, then grate a nutmeg, fine salt and again thoroughly mixed.
3. Pour the flour 2-3 tbsp at a time, stirring between batches. Put in refrigerator to thicken.
4. Meanwhile, to prepare the tomatoes confit sauce and vegetable garnish.
5. When the mass has cooled, boil water for cooking. Two wet spoons to form the dumplings, shifting from one to the other, the thickened mass of ricotta, and releasing them in a pot of very hot, almost boiling water. From time to time empty spoon dipped in water, so that the gnudi don't stick. Pop-up dumplings are one or two things, not to mash, put the skimmer on a dish with olive oil.
6. Pour into a bowl a few tablespoons of the vegetable sauce, put 4-5 gnudi, on top of a few spoonfuls of vegetable garnish, decorate with tomatoes confit, sprinkle a pinch of grated Parmesan, pepper and serve.
For vegetable sauce:
- carrots – 2-3 PCs.
- potatoes – 1 PC.
- onion – 1 PC.
- stem celery – 1 stalk
- saffron – a small pinch
- olive oil
- sea salt
2. Bring to a boil and cook until potatoes are done.
3. Vegetables no fluid to shift into a blender, pour in the olive oil and turn into a smooth sauce.
For vegetable garnish:
- sweet pepper – 2 PCs different colors
- small zucchini – 2 PCs.
- green asparagus – a small bunch
- cherry tomatoes – 5 PCs.
- celery stalk – white part 1-2 stalks
- garlic – 1 clove
- fresh marjoram
- olive oil
- sea salt
2. In a large frying pan with olive oil put garlic clove, sliced, a little marjoram and lightly fry.
3. Add the asparagus, then the celery, half a minute later pepper. Cook, stirring occasionally. Half a minute later add the zucchini, after 1 minute – the asparagus tips and after another 1 minute – cherry. To prisolit, cooking for another 1-2 minutes.
Tomato confit:
- cherry tomatoes – a large handful
- garlic – 4-5 cloves
- Bay leaf – 10 PCs.
- fresh rosemary
- olive oil
- sea salt
- sugar
1. Preheat the oven to 140 degrees without convection and up to 120 degrees with convection.
2. Tomatoes put into a small baking dish with the Bay leaf and whole garlic cloves. Drizzle with oil, sprinkle with herbs of rosemary, salt, and lightly season with sugar and place in oven for 20-30 minutes.
3. You can cook for 3.5 hours at 60 degrees.
Cook with love!
P. S. And remember, just changing your mind — together we change the world! ©
Source: bigmir81.livejournal.com/355226.html#cutid1
