Time to get gnudi

RICHARD HUGHES puts a sea­sonal spin on a de­li­cious Ital­ian treat

EDP Norfolk - - Step-By-Step -

THIS MONTH’S dish is de­light­fully sim­ple, is bang on trend and even its name will sure to be a talk­ing point across the ta­ble. Gnudi lit­er­ally trans­lates to naked, and is the very apt name given to these beau­ti­fully light, pil­low-like dumplings; their ‘naked­ness’ comes from be­ing ri­cotta ravi­oli with­out the pasta, hence the gnudi.

Tra­di­tion­ally they are served sim­ply, with loads of but­ter and sage, but I couldn’t re­sist adding one of Norfolk’s most fa­mous in­gre­di­ents, fresh as­para­gus. It’s with us for such a short pe­riod it would be re­miss of me not to use it at ev­ery given op­por­tu­nity.

It’s a re­ally beau­ti­ful dish to wel­come in the sum­mer, it is im­pres­sive and has a fresh­ness to it that’s ideally suited to the sea­son. We have cheated very slightly by adding a touch of flour to the mix­ture, but this saves you dry­ing them out overnight.

With this recipe you can lit­er­ally have then on the ta­ble 10 min­utes af­ter you de­cide to start cook­ing! En­joy with a chilled glass of wine and plenty of sun­shine.

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