Basil gnudi – Italiano Dish

 

Basil gnudi is an Italian dish that is made on regularly as it is easy to prepare. Let us see the process of preparing the dish:

Ingredients:

Basil – 2 Large bunches

Fresh Ricotta – 250 grms

Grated Parmesan – 125 gms

Eggs – 2

Egg yolk – 1

Plain Flour – 70 gms

Semolina Flour – as required

Butter- 20 gms

Lemon – 1 pc

Pecorino – 40 gms.

Method:

1. Take a pan with low heat add little water and basil leaves till the water dries partially. Leave the pan to cool and remove the excess water.

2. Now add 70g ricotta and blitz to the liquid in the pan. After that transfer the mixture to a large bowl and add eggs to the product.

3. Mix the flour into the mixture containing ricotta till it gets sticky. Spray a layer of Semolina flour ever a tray that is baking. Fill a pipe bag with the ricotta, cut the mixture to 1.5 cm apart.

4. Sprinkle the strips with another thick layer of semolina flour, and then cut them into 2–3cm pieces, making sure the gnudi are well coated in the flour. Cover the tray with cling film and pop it in the fridge overnight.

5. Now Sprinkle the strips with semolina flour cutting into 3 cm piece. Cover the layer with cling film and place it in a fridge for 4 to 6 hrs. Remove the tray from the fridge and place in cool air to come to room temperature.

6. Heat the butter in a pan with low temperature. Add reserved basil leaves cooking for more than a minute. When the butter starts to bubble grate the lemon and season it well. Then transfer it to the bowl.

7. Bring a large pan of salted water to the boil over a medium heat and gently lower the gnudi into the pan with a slotted spoon. Once they float to the surface, they're cooked – this should take about 1 minute.

8. Now gently lower the gnudi into the pan with lower flame with a spoon. Once the product is floated to the surface they are being cooked for a minute.

9. Toss the product to the lemon butter by removing gnudi into the pan. It is ready to be served. The zested lemon is Halved and then serve the recipe.