Gusto
Gusto

Gnudis with Rapini

  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • +
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email
SHARE THIS
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email
  • Serves:

    6

Ingredients

  • 1 ½ bunches (approximately 1 ½ lbs (681 g) of fresh rapini
  • 2 Italian sausages about ½ lb (227 g) total
  • 1 tbsp (15 ml) butter
  • ¾ cup (187 ml) soft crumbly goat cheese
  • 1 cup (250 ml) ricotta
  • 1/3 cup (83 ml) grated Parmesan cheese
  • ¼ cup (60 ml) grated mozzarella cheese
  • ½ cup (125 ml) all-purpose flour plus additional for dusting
  • 2 whole eggs
  • olive oil
  • salt and pepper to taste
  • garnish with Parmesan and lemon wedges

Directions

  1. Bring a large pot of water to boil. Place 6 cups (1.5 L) of ice in a large bowl and fill with cold water.
  2. Trim the rapini and place in the pot of boiling water. Add a bit of salt to water.
  3. Cook the rapini for 1 minute or until bright in colour and stems are slightly softened.
  4. Remove from water and place immediately in the ice bath to stop the cooking process.
  5. Drain and place the rapini in a clean kitchen towel. Squeeze out excess water.
  6. Chop the rapini fine.
  7. Remove sausages from casings and crumble the meat.
  8. Place a medium skillet over medium heat and add butter to the pan. Add the sausage meat and cook until golden brown.
  9. Drain any excess oil and place in a bowl with the sausage.
  10. To the bowl add the fine chopped rapini, goat cheese, ricotta cheese, Parmesan and mozzarella.
  11. Mix to combine. Lightly whip the eggs and add to the mixture.
  12. Stir in the flour and mix to incorporate.
  13. Season with salt and pepper.
  14. Line a baking tray with parchment paper.
  15. Dust your hands with a little flour roll out dough 1 cup (250 ml) at a time into logs approximately ½ inch (1.25 cm) diameter.
  16. Using a dough scraper or knife cut the logs into 1 inch (2.5 cm) segments lightly pressing in the center to create a pillow look. Place the cut portions on to the parchment lined tray. Repeat until all dough is used.
  17. Place a large pot of water over high heat and bring to a boil. Season the water with a bit of salt.
  18. Lightly oil a baking tray.
  19. Place about 20 gnudis in the boiling water. Cook until the gnudis float to the top of the boiling water about one minute.
  20. Remove with a spider or slotted spoon and place on oiled tray.
  21. Repeat with remaining gnudi.
  22. Place a pan over medium heat and add olive oil to heat. Place gnudi in pan and lightly brown.
  23. Remove from pan and plate.
  24. Garnish with Parmesan and lemon wedges.
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • +
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email
SHARE THIS
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email