Exec. Chef Angel Fabian, Vero Amore & Noble Hops
1lb fresh ricotta
1/4 cup grated pecorino
1-TBSP lemon juice
salt and pepper
2 cups flour
8-oz diced prosciutto
1 cup artichoke hearts
10 sage leaves,
4-oz whole butter
In a large mixing bowl place the parmesan, ricotta, flour, lemon juice, salt and pepper and mix well.
Once the mixture has come together, place mixture in a piping bag and makes small balls. (Refrigerate for 30 mins)
Bring a large pot of salted water to a boil. Place gnudi in the boiling water and cook until they come up to the surface, appox 3 minutes. Reserve the cooked gnudi on the side
-In a large sauté pan cook prosciutto on medium heat until semi crispy. In the same pan, add the butter and fry the sage leaves for about 30sec then add the artichokes and roast.
-Once the prosciutto and artichoke mixture have cooked add the gnudi to the skillet. Season with salt and pepper. Plate the gnudi and Enjoy!
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