Ricotta gnudi, zucchini flower and honeycomb
For something a little bit special, try this ricotta gnudi, zucchini flower and honeycomb dish from chef Kane Pollard.
| serves 6
2L full cream milk |
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| Place milk into a pot with the salt. Slowly bring up to a simmer, stirring frequently to avoid scalding the milk. Once simmering, switch off the heat and slowly stir in 40ml of the lemon juice until the milk splits into curds and whey. Allow to sit in the pot for 5 minutes, before using a slotted spoon to transfer the curds into a strainer. Allow to drain for 10 minutes.
In a mixing bowl, add the fresh ricotta, finely grated parmesan and egg. Mix well using your hands until smooth. Add the flour, forming a cheese “dough” that is still soft but can be handled. Portion your cheese dough into 20g pieces, and roll into balls. Sit them on a tray in the fridge, uncovered, to set for 15 minutes. Bring a 4-litre pot of salted boiling water up to a rolling boil. Cook 6 of your gnudi at a time in the water until they float on the surface, then plunge into iced water to chill. Continue until all gnudi are cooked. Drain them from the iced water, pat dry and sit them on a lined baking tray. Pre-heat oven to 190C. Gently pull the flowers from the zucchinis, set the baby zucchini aside and slice the flowers in half, keeping the stamen to garnish. Brush each of the gnudi with olive oil, and season with salt and pepper. Drape each gnudi with half a zucchini flower, and place in the oven for about 6 minutes. While the gnudi are cooking, thinly slice the baby zucchini into small circles. Mix the olive oil and lemon juice together and dress the sliced zucchini. To finish, place 3 gnudi, a spoon of the baby zucchini salad and small chunks of the honeycomb on the plate. Garnish with the stamen to finish. This article first appeared in the September 2024 issue of SALIFE magazine. |
