Ricotta from scratch

Ingredients:

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Method:

Heat the milk on low-medium heat until is it bubbles up and just comes to a boil.
Stir in lemon juice and turn off heat.
Let it sit for 10-15 minutes.
Strain through a strainer lined with 3-ply cheesecloth or a dish towel.
Let it strain for a few minutes. You can squeeze it if you want a drier cheese, but I think it’s best creamy and moist.
Taste it and add salt if you like. You can also flavor it with seasonings as you like: chili pepper, fresh herbs, etc.
Don’t toss the whey. It’s great in breads and pizza dough.

Serves 4 people as a main course.

Drain the ricotta well, but not to the point where it is dry.
Mix the lemon zest, parmigiano and ricotta together.
Spread the mixture evenly on a half sheet pan, tray or plate, and place in the freezer for 15 minutes.
Meanwhile, pour the semolina flour into a square baking dish, or any dish with sides that come up at least 2”.
After 15 minutes, put the ricotta mixture in a bowl and break up any frozen bits so it is smooth.
Use your hands to shape the gnudi into balls the size of large gum balls or as large as golf balls. Make sure all are the same size. If you have extra ricotta/parmigiano blend, enjoy it as a snack.
As you go, roll the gnudi in the semolina flour and tuck each one in the flour.
Cover the pan and place it in the fridge for 3 days. If you can, give them a turn each day so they are curing evenly.
After 3 days, either freeze them or cook and enjoy.

You will need 2 pans: a large sauté pan and a large pot.
Fill the large pot 3/4 of the way with cold water, cover and bring to a boil.
While you’re waiting for the water in the pot to boil, heat the sauté pan on the stove with 2 tablespoons of the butter. Add the sage leaves and cook on medium until crisped. Put the sage leaves on a small plate or bowl and set aside.
After removing the sage leaves, add the remaining 4 tablespoons of butter to the pan and cook on low until melted and starting to brown. Turn off heat and let the butter sit in the pan until the next step.
By now the water should be boiling. Salt your water with a couple tablespoons of salt. Drop in your gnudi, turn down the heat to medium, and let them cook for 3-4 minutes, depending on their size.
Heat the pan with the butter on low. After 3-4 minutes of cooking the gnudi, use a large slotted spoon to transfer them, along with some of their cooking liquid, to the butter in the sauté pan. GENTLY swirl and coat the gnudi with the butter sauce. Cook on medium for 30 seconds. Add in the sage leaves for a final swirl, plate and serve with fresh black pepper and a sprinkle of parmigiano.

Tuesday, 5/5

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