Scott Conant's Ricotta Gnudi with Mushrooms and Peas | Food Network
Cook along with Scott as he shows how to make delicate ricotta gnudi with mushrooms and peas in a creamy butter sauce! Get the recipe ▶ https://ift.tt/lDmjupn Subscribe to Food Network ▶ https://ift.tt/D8C3Wp9 Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Ricotta Gnudi and Butter Sauce with English Peas and Mushrooms RECIPE COURTESY OF SCOTT CONANT Level: Advanced Total: 1 hr 30 min (plus overnight resting time) Active: 1 hr 30 min Yield: 4 servings Ingredients Gnudi: 1 pound whole milk ricotta cheese, drained overnight 100 grams (3 1/2 ounces) mascarpone cheese 1 ounce Parmesan cheese, grated 2 egg yolks 35 grams (2 1/4 pounds) white pasta flour "00" 3 tablespoons panko breadcrumbs 1 teaspoon kosher salt Semolina flour Butter Sauce: 1 tablespoon cornstarch 1 cup whole milk 1 pound unsalted butter, cubed 1 teaspoon black truffles, minced, optional 1 teaspoon kosher salt Additional ingredients: Extra-virgin olive oil 2 cups mixed mushrooms, sliced Kosher salt and freshly ground black pepper 1 cup English peas 1/2 cup freshly grated Parmesan cheese Directions For the gnudi: Thoroughly combine the cheeses, yolks, flour, breadcrumbs and salt in large bowl. Form the mixture into 15-gram (1/2-ounce) balls. Fill a shallow dish with a 1/2-inch of semolina flour. Roll the balls in the semolina flour until they are lightly coated. Put the balls on top of the bed of semolina flour in the dish. Allow the balls to dry in the refrigerator, uncovered, overnight. For the butter sauce: Combine the cornstarch with 2 tablespoons of the milk in a small bowl. Bring the remaining milk to a boil in a medium pot. Add the cornstarch slurry and whisk together until the milk thickens, about 1 minute. Reduce the heat to medium and slowly whisk in the cubed butter until combined. Remove from the heat and strain the mixture through a fine mesh strainer. Add the truffles, if using, and the salt. Bring a large pot of salted water to a boil. Heat a saute pan over medium heat and coat the bottom of the pan with olive oil. Add the mushrooms, a pinch of salt and freshly ground black pepper. Then add the peas and a pinch of salt and cook until bright green. Add a little bit of the boiling water to stop the cooking process and remove from the heat. Add the gnudi to the water. Add some of the butter sauce (about two ladles full) to the mushrooms and peas. Once the gnudi float, remove them with a slotted spoon, draining them well, and add them to the butter sauce. Baste the gnudi with the sauce. Transfer the pasta to serving dishes and top with the Parmesan and more truffles, if using. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://ift.tt/6BN5DUo ▶ FULL EPISODES: https://ift.tt/JDYXNI3 ▶ FACEBOOK: https://ift.tt/f8BWYJA ▶ INSTAGRAM: https://ift.tt/Kz3gU4V ▶ TWITTER: https://twitter.com/FoodNetwork #ScottConant #FoodNetwork #RicottaGnudi #Mushrooms #Peas Scott Conant's Ricotta Gnudi with Mushrooms and Peas | Food Network https://www.youtube.com/watch?v=64eC23QctDY
View on YouTube
Comments
Post a Comment