Ricette
Maremma’s gnudi with Pecorino Toscano PDO
Ingredients
- Ricotta g 800
- Chards g 300
- Eggs 3
- Nutmeg to taste
- Pepper to taste
- Butter to taste
- Salt to taste
- Sage (branch) 1
- Pecorino Toscano PDO g 50
Proceeding
Pour the ricotta in a punch bowl and work it with a ladle. Add the chards previously cut by knife and boiled. Mix adding salt, pepper and nutmeg.
Finally, prepare some “quenelle” and flour them before cooking them in hot water at 90°C. Drain and pour in a dish. Sprinkle with sage flavored melted butter and grated Pecorino Toscano PDO.