I made a LOT of cheese this weekend with my friend Katrina – she wanted to learn how, so I showed her the secrets of my cheesemaking kit. We made fresh mozzarella and ricotta. I used the mozzarella for lots of heirloom tomato salad.
We used the ricotta to make ricotta gnudi.
Week: 34 of 52
Cookbook: Stir, Barbara Lynch
Starting with fresh ricotta, I mixed the cheese with flour, egg, parmigiano reggiano, salt & pepper. I kneaded this to form a dough.
Once the dough is mixed, sections are rolled out into 3/4″-thick log and cut into smaller pieces which are rolled over a gnocchi board.
I froze the completed dumplings for an hour before cooking and then boiled in salted water until they floated to the surface.
I tossed the gnudi with a simple marinara (Lynch’s “Odd Fellow” marinara, to be precise) and topped with grated parmigiano and fresh basil. We enjoyed the wonderful dumplings with our tomato & mozzarella salad, a simple green salad, and toasted baguette with last week’s mushroom butter, with which I’m completely in love!
- Fresh ricotta
- Parmigiano reggiano
- Salt & pepper
- Marinara sauce