SAUCE MAGAZINE
Gnudi
Serves
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Courtesy of Acero's Adam Karl Gnau | Photo by Ashley Gieseking
July 2009
July 2009
Acero in Maplewood serves its gnudi in warm tomato sauce, drizzled with olive oil and topped with bits of guanciale, or cured hog jowl, fried until crisp. You could also use pancetta or unsmoked bacon.
INGREDIENTS
12 oz. ricotta
4 oz. Parmigiano-Reggiano
1 egg
½ cup flour, plus extra for dusting
Flat-leaf Italian parsley to your liking
Pepper to taste
PREPARATION
• Mix all the ingredients until combined.
• Using floured hands and work surface, roll or shape the dough into the desired form.
• Bring a large pot of salted water to a boil. Slide the gnudi in the boiling water and blanch until they rise to the top.
• Shock in an ice bath or serve immediately with your favorite tomato sauce recipe.
