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Gnudi, peas, butter and mint
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Serves: 2 (or 4 as a starter)
100g fresh peas (shelled weight)
60g unsalted butter
1 small garlic clove, crushed
small pinch chilli flakes
½ lemon, finely grated zest and juice
about 15 mint leaves, shredded
handful pea shoots
50g grated parmigiano reggiano, plus extra to serve
about 20 gratings nutmeg
½ lemon, zest
200g semolina, for dusting
1. To make the gnudi, put the ricotta in a sieve and place over a bowl. Put in the fridge and leave the liquid to drain for a couple of hours.
2. Put the drained ricotta in a bowl and stir in the parmesan, nutmeg, lemon zest and a pinch of salt, until well combined. Spread ½ the semolina over a tray or large plate. Dust your hands with a little of the remaining semolina and roll the ricotta mix into 20 equal-sized balls. Place each ball on the semolina and roll gently until covered, then reshape if needed. Sprinkle ½ the remaining semolina in the tray; arrange the balls on top in one layer, close together but not touching. Cover with the last of the semolina. Put in the fridge for at least 12 hours.
3. When ready to serve, cook the peas in simmering water for 2 minutes, then drain and run under cold water; set aside. Melt the butter in the pan until it froths. Take off the heat and stir in the garlic and chilli, then the lemon juice, peas and mint. Season and keep warm.
4. Carefully remove the gnudi from the semolina, shaking lightly to remove any excess. They are easily overcooked so make sure you have everything ready first. Gently drop the gnudi into a large pan of boiling water. Cook, skimming any excess semolina from the surface, until they rise to the surface (about 2-3 minutes). Quickly lift out with a slotted spoon, drain well and divide between bowls. Spoon the warm pea butter over the top, scatter with the lemon zest and drape over a few pea shoots. Grate over a little extra cheese and serve immediately.
This recipe first appeared in Waitrose Food, June 2017 issue. Download the Waitrose Food app for the full issue.
Typical values per serving:
Per serving (4) 1656kJ
This recipe was first published in June 2017.