Gnudi with sugo sauce and fried basil
Sugo sauce
Ingredients
100g diced pancetta
1 tablespoon oil
1 stick celery, finely diced
1 onion, finely diced
2 cloves garlic, minced
150ml red wine
1 litre passata or tinned chopped tomatoes
Method
Cook the pancetta gently in the oil until the fat is golden – about 10 minutes. Add the celery and onion and cook gently for another 10 minutes. Add the garlic and wine and cook for 2 minutes. Add the passata and gently simmer for about 45 minutes. Check seasoning and blend.
Gnudi
Ingredients
500g ricotta cheese
50g grated parmesan
2 egg yolks
75g “00” or strong bread flour + extra for rolling
Salt and pepper
Method
Place a sieve over a bowl and line with jeye cloth or muslin.Add the ricotta and allow to strain in the fridge for a few hours. Place the cheese in a bowl ( use the liquid remaining for scones and bread). Mix in the parmesan and season with salt and pepper. Add the yolks and mix well. Add the flour and mix to a smooth dough. Scatter a surface liberally with flour and take bite sized pieces of the dough and roll into a ball with the flour.
Bring a pot of salted water to the boil and cook the gnudi in batches – they’re ready when they float. Spoon into half of the tomato sauce ( freeze the rest for later) , with a little of the water the gnudi was cooked in to loosen the sauce.
Deep fried basil
Ingredients
16 basil leaves
Oil for cooking
Method
Cover the bottom of a frying pan with oil and heat. Carefully add the leaves and cook until crisp. Place on kitchen paper to dry. Keep the basil flavoured oil for dressings.
To Assemble –
Spoon the gnudi into bowls, top with some finely grated parmesan and the basil leaves.
