Blog Post
RICOTTA GNUDI
Sylvia Pond • January 12, 2017
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Maybe you are planning on staying in this weekend. And maybe you want to cook a nice meal for Valentine's Day.
Here is an awesome recipe you can try this weekend or any weekend for that matter. Guest blogger Nicole from MOD Custom Catering shares her recipe for Ricotta Gnudi with Brown Butter, Sage & Enoki Mushrooms .
Enjoy!
INGREDIENTS
Servings 3-4
- 450g ricotta cheese
- 1 large egg
- 1/3 cup finely grated Parmesan cheese
- 1/2 teaspoon salt
- Large pinch of ground pepper
- 3/4 cup all purpose flour plus additional for coating
- 10 sage leafs
- 3/4 cup unsalted butter
- Large bunch enoki mushrooms
- 1/4 cup chopped hazelnuts
DIRECTIONS
- Line medium bowl with cheesecloth or several layers of paper towels. Spoon ricotta cheese into bowl. Let drain at least 30 minutes.
- Beat egg, 1/3 cup Parmesan cheese, salt and pepper in large bowl to blend. Mix in ricotta.
- Sprinkle 3/4 cup flour over and stir gently to blend. Cover and chill dough 1 hour.
- Bring a large pot of water to a boil.
- Line rimmed baking sheet with plastic wrap and top with thin layer of flour. Place extra flour on work surface. Gently roll dough into logs until 1 inch thick. Cut into 1"x1" logs and place on floured baking sheet.
- Gently place gnudi into simmering water.
- While gnudi are cooking, heat butter over medium heat, until brown and bubbly (5-7 mins). Add in torn sage leafs for 2-3 mins, then remove onto paper towel. Strain brown butter through a mesh strainer to remove brown particles.
- Gnudi are done when they rise to the surface (5 mins). Remove with slotted spoon and place in colander to drain.
- Mix gnudi with brown butter and sage. Top with crushed hazelnuts & enoki mushrooms that have had bottom third removed and been rinsed under cold water.
TIPs
- Gnudi can be made ahead and stored on baking sheet in fridge for up to 4 hours
- Brown butter sauce is delish on so many dishes - try it with green beans and almonds with a squirt of lemon juice!
Did you know that Lentils grow in Ontario?! Well you do now! I only learned about Ontario Lentils this past summer when I met the fine folks from Lau tea da Lentils !
Did you know that Lentils grow in Ontario?! Well you do now! I only learned about Ontario Lentils this past summer when I met the fine folks from Lau tea da Lentils !
I don’t know how many times I bugged Trevor (farmer and owner of Herrle’s) to have me for a visit at the store and farm but we finally made it happen! I mean, I have shopped there many times and I don’t think I have gone one summer without enjoying at least a few cobs of Herrle’s famous corn so I wanted to make sure I got to feature this wonderful destination on this blog.
Four generations after Cedardale Farm was established great-grandson Tim Barrie operates it as Barrier’s Asparagus and Country Market . As you may have guessed they grow asparagus, and they do so much more too!
When Borealis Grille & Bar posted a contest on Instagram for a day trip to YU Ranch , I jumped at the opportunity to enter given my already blooming farm project. As you may have guessed by this blog post existing, I was one of the winners! Yay! A group of us met early on a Monday morning and all got a bus for the one-hour ride to the ranch. Upon arrival we were greeted with the smell of meat being smoked and a plate of beef being passed around for sampling, paired with a cold Wellington Beer. Now if that isn’t the best way to start a Monday, I don’t know what is!
It was a beautiful Tuesday morning at the St Jacobs Market . I was walking around doing my groceries when I noticed an incredible display of lettuce. A voice called out to me “Hey! Have you ever tried my lettuce?”. That’s the day I first met Amanda (aka my Lettuce Lady) from Chilligo Creek Farm . We chatted about her farm and I purchased a bag of her mixed greens to take home. I made a salad that day for lunch, and of course took a photo, tagging and connecting with the farm on Instagram. The lettuce was SO good, flavourful, fresh and there was so much of it! That’s when I started bugging Amanda to let me visit and see what her farm is all about!
Well if the name didn’t give it away, here is your introduction to John and Sarah Moylan along with their four daughters who operate 5 Chicks and a Farmer near New Hamburg, Ontario.
If you are from Waterloo Region you have likely heard of Martin’s Family Fruit Farm. Their farm, processing facility, and store can be found just on the other side of the St Jacobs Market.
It all started here for me, my journey into the local farm and food community. The wonderful family at Vibrant Farms were the first to welcome me for a tour and visit to their farm near Baden, On.
Yup that’s me. In the middle there on my momma’s lap. I had a happy family, food in my belly and was motoring around since I learned to run before learning to walk. Reality however was a little different. Times were hard for my parents. The food stamps we were allotted as a family didn’t get us much, especially when you went to the store and all you saw were empty shelves. The beginning of my food journey was quite minimal. Most of the traditional Polish recipes require the most basic ingredients. Most often we ate things like potatoes with buttermilk, pierogies, soft boiled eggs, goulash. My family was lucky to have connections to extended family who lived on farms and occasionally gave us goose, chicken and fresh eggs and milk. There was a lot of political unrest and although my parents worked to provide for us, eventually they made the decision to leave Poland.
If you follow me on social media, you may have noticed many recent posts and stories of my visits to local farms. As someone who is passionate about food and community, I have become more and more interested in learning about farming and sustainable agriculture. It’s become important for me to know where and who my food comes from, while also enjoying as much local food as possible! I want to eat food that grows here, that’s raised here, and whose producers are ethically aligned with environmental sustainability. Eating something out of boxes that have been sitting on a shelf or buying produce that has been travelling cross country on a truck isn’t ideal for me.