Ricotta Gnudi with Crispy Pancetta, Cremini, Truffle Oil and Egg
- Ingredients for the Gnudi (you will have extra):
- 1 lb Fresh ricotta cheese
- 1/3 cup Fresh, grated Parmesan
- 1 Large egg
- 3/4 cup flour plus extra
- 1 cup Kosher salt for boiling water
- Ingredients for the Sauce:
- Spray extra virgin olive oil
- 4 tbsps Butter, in three parts
- 1 tbsp Finely minced shallot
- 1 tsp Fines herbes
- 6 ozs Cremini mushrooms, quartered
- Freshly ground black pepper
- 1/4 cup Pancetta
- 2 cups Free range chicken stock
- 2 tbsps Truffle oil
- Salt to taste
- 2 Fresh eggs
- 2 tbsps Fresh, minced chives
Directions for the Gnudi
Line a colander with paper towels or cheesecloth. Put over a bowl. Put the ricotta in the colander, cover loosely and put into the refrigerator for an hour. In a mixing bowl, mix the ricotta, Parmesan and egg until well combined. Add the flour all at once and stir with a fork until just mixed, do not overwork. Cover loosely and put into the refrigerator for at least an hour, dough can rest in the refrigerator overnight.
Spread a thin film of flour on a large baking sheet and drop a teaspoon of dough at a time onto the baking sheet. Roll into a log using a fork so the side have grooves in them from the tines. Add more flour, if needed, to keep the dough from sticking to the pan. Put back into the refrigerator while you prepare the sauce.
Bring a large pot of water to a boil, add the salt and put batches of gnudi in to cook for 6-8 minutes. Note: don’t take the out as soon as they rise to the surface, test one as they may need to cook more to cook completely on the inside. They should be cooked through, but light and fluffy. As they cook, remove with a slotted spoon and drain on paper towels.
Extra gnudi can be vacuum packed and frozen for up to a month.
Directions for the Sauce
Have all your ingredients ready.
Heat a sauté pan over medium high heat. Spray with olive oil, then add the butter. Sauté the shallot, fines herbes and mushrooms until lightly browned. Remove to a bowl and reserve.
In the same pan, add the pancetta and sauté until crispy. Remove with a slotted spoon onto paper towels to drain. Discard the oil, but keep the browned bits on the bottom of the pan. Add the stock and bring to a boil, scraping the browned bits into the stock. Boil until reduced to 1/3 the volume. Turn to a simmer and add the cooked mushrooms. Let simmer for a minutes to heat them. Turn off the heat and add the truffle oil. Adjust seasonings, adding salt only if necessary.
Heat a clean sauté pan, add 1 tablespoon butter. When it stops foaming, crack the eggs into it. Then, turn the heat down to lowest setting a cook until the whites are firm (but yolk is still runny).
Directions for Plating
Plate the gnudi, top with sauce, add the egg, then sprinkle with crispy pancetta and minced chives.
–recipe and photo courtesy Tama Takahashi