RISTORANTE AL 588 – Andrea Perini Chef e Oro di Rufolo
Hi Michele, I have the restaurant closed but at home I don’t lose the habit of trying recipes. I made one, the Gnudi with your Ogliarola, the result is fantastic.
A “recovery” recipe made with beetroot leaves that are normally thrown and at this particular moment can be useful and interesting.
Good Andrea Perini Chef with extra virgin olive oil, always attentive to the optimal use of the ingredients and their enhancement.
Ingredients for 4 people:
250 gr of cow’s ricotta (drained and dried overnight in a cloth)
220 gr of beet leaves squeezed very well (even the best ones the day before and kept in a cloth)
50 gr rice flour
300 gr parmesan
200 gr cooking cream
3 beet stalks
1 tablespoon of apple cider vinegar
3 bunches of field herbs (terracrepoli, pimpinella, strigoli those you have in the area)
20 gr pine nuts
20 gr almonds
50 gr sugar
extra virgin olive oil from Ogliarola di Oro di Rufolo
For the gnudi
Chop the beet leaves with a knife and mix them with the ricotta, egg, rice flour and 50 gr of parmesan, salt and pepper.
Let it rest for an hour and make the balls passed in the rice flour.
For the stalks in syrup
Cut the beetroot stalks about 1 cm and make a little syrup with 150 ml of water and 50 ml of sugar.
Immerse the stems and allow to withdraw until a consistency of syrup. To addapple vinegar and let it cool.
For the pesto
Clean and dry the herbs, leave a knife and chop the rest with oil, pine nuts and 50 gr of Parmesan cheese and salt to the desired consistency.
For the Parmesan fondue
Grate and melt the remaining Parmesan with the cream and a pinch of pepper.
Toast the knife-cut almonds in a hot pan, or in the oven. Cook the gnudi delicately in salted water (it must not boil strongly) drain them with a cooking spider and season them with oil.
Pour the fondue into the dish, lay the gnudi, drops of pesto, toasted almonds, syruped stems and a salad of herbs and flowers that we have previously preserved seasoned with oil, salt and pepper.
Enjoy your meal