Ricotta Gnudi with Pea Soup
This recipe highlights the mild curry flavors of Penang N.31 when combined with seasonal vegetables such as peas in a seasonal Spring Pea Soup.
Ricotta Gnudi with Spring Pea Soup
Lior Lev Sercarz, from "The Art of Blending" by Lior Lev Sercarz
1 1/3 cups all purpose or 00 flour, plus more for baking sheet.
4 cups whole-milk ricotta
1 egg, lightly beaten
2 tbsp. Penang N.31 spice blend, divided
1 cup finely grated Parmigiano-Reggiano cheese
Fine sea salt
Freshly ground pepper
4 cups water
4 cups shucked English peas
2/3 cup chicken stock
4 cups frozen peas
1/4 cup mascarpone
2 tbsp sugar
2 tbsp thinly sliced mint leaves
4 tbsp unsalted butter
Make the Gnudi
Dust the bottom of a rimmed baking sheet with flour. In the bowl of a standing mixer fitted with the paddle attachment, combine the ricotta, egg, 1 tablespoon of the Penang spice blend, 1/4 cup of the Parmigiano-Reggiano, and 1/2 teaspoon each salt and pepper. Beat at a medium speed until well combined, about 30 seconds. Add the 1 1/3 cups flour and beat until just combined. Using wet hands, form the mixture into golf ball-size pieces and transfer to the floured baking sheet (you'll make about 40 gnudi). Refrigerate for at least 30 minutes.
Make the Soup
In a saucepan, bring the 4 cups of water to a boil. Turn off the heat, add the remaining 3/4 cup Parmigiano-Reggiano and let steep for 30 minutes.
Bring a large saucepan of salted water to a boil. Blanch the fresh peas until tender, about 2 minutes (leave the water in the pot). Using a mesh strainer, transfer the peas to a blender and add the Parmigiano stock and frozen peas. Puree until smooth and pass through a fine-mesh strainer into a saucepan. Bring the soup to a simmer and add the marscapone, sugar and mint. Blend with an immersion bender until frothy and season to taste with salt and pepper.
Return the pot of water to a boil. Blanch a few gnudi at a time until they float, 1 to 2 minutes, then transfer to a plate with a slotted spoon. Repeat until all the gnudi have been cooked.
In a large skillet, melt the butter and add the chicken stock and the remaining tablespoon of Penang and bring to a simmer. Add the gnudi and cook over medium-high heat, turning once, for about 1 minute per side.
Divide the soup and gnudi among bowls, placing the gnudi in or on top of the soup. Serve immediately.
Recipe from "The Art of Blending" by Lior Lev Sercarz.
Photo © Thomas Schauer
Questions? Contact firstname.lastname@example.org