Sunday, October 6, 2013

Italian Recipe: Fresh Ricotta and Gnudi (Spinach dumplings)


Buying fresh ricotta where I live is next to impossible.  I picked up a container of ricotta at the grocery store and read its ingredients.  With its additives, that was not a ricotta I wanted to eat nor cook with.   I don't know why I hadn't thought about this before!  I immediately checked on-line with my iPhone and found a recipe from David Lebovitz, who resides and cooks in France now.  I purchased the ingredients, went home and within a few minutes had made an amazing warm fresh ricotta.

Alessandro told me as a child, his mother would serve him warm ricotta fresca with a bit of miele (honey).  Mine was delicious served this way!  I wrote to Marta in Cremona, asking her suggestion for how to use this treasure best.  Her answer:  Ravioli!


I checked my Italian cookbooks and selected from “Cucina Povera: Tuscan Peasant Cooking,” by Pamela Sheldon, a recipe for Gnudi, which are ravioli made without the outside pasta casing.  Hence, the name "Nude Ravioli."  It was an exquisite dinner, requiring minimal work!




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Ricotta
From David Lebovitz

2 quarts whole milk
1 C plain whole milk yogurt
½ C heavy cream (optional)
2 t white vinegar
1 t salt
In a large pot, bring the ingredients to a boil.  Very gently boil for one to two minutes, until the milk is curdled.
Line a strainer with cheesecloth and set it over a deep bowl.
Pour milk mixture into the strainer.  Let drain for 15 minutes.
Best served slightly warm.  Can be refrigerated up to 3 days.
Makes 2 cups. 

Serve a spoonful with fresh peaches, nectarines or berries with a drizzle of honey.  Also can be served with fresh figs or stewed apricot compote. Use as base for ravioli or lasagne.

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Gnudi (Nude Ravioli)
From “Cucina Povera: Tuscan Peasant Cooking,” by Pamela Sheldon
 
3/4 cup steamed spinach, finely chopped (one bunch fresh spinach)
3/4 cup whole-milk ricotta cheese
1/2 cup grated pecorino or Parmigiano-Reggiano cheese
2 large egg yolks
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon sea salt
1 cup unbleached all-purpose flour
In a large bowl, combine the spinach, ricotta, pecorino, egg yolks, nutmeg and salt. Stir to blend. Gently stir in the flour, mixing just enough to pull the mixture together.
Bring a large pot of salted water to a boil. Using two tablespoons, shape and compact the ricotta mixture into ovals and drop them directly into the boiling water in batches, so as not to crowd the pot. Or form them using your hands, whichever technique you like. Don’t stir them while they are boiling, or you risk breaking them apart. They will float to the top when done, after 3-4 minutes
While gnudi are cooking, heat the tomato sauce. Spoon some hot tomato sauce into wide bowls, and using a wire skimmer or slotted spoon, transfer the gnudi to the bowls. Sprinkle with grated grana or parmigiana-reggiano cheese.
Makes 18-21 gnudi, depending on the size you make.
Serves 4-6.

Tomato Sauce
From “Cucina Povera: Tuscan Peasant Cooking,” by Pamela Sheldon

3 T extra virgin olive oil
1 small onion, coarsely chopped
2 pounds tomatoes, peeled, seeded and coarsely chopped
2 cloves garlic
1/4 C minced fresh Italian parsley
1 T minced fresh basil

Makes 6 cups

In a large pan, heat the olive oil and saute the onion for 2-3 minutes.

Add all other ingredients.

Decrease heat to low and simmer, uncovered for 20 minutes.  Stir occassionally.
Pass the mixture though a food mill.

Season with sea salt and ground pepper to taste.
 

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