gnudi, morels, asparagus, peas.
Serves 4
Ingredients
200 g ricotta
32 g egg yolk (2 yolks)
2.5 g salt
100 g AP flour
Recipe
200 g ricotta
32 g egg yolk (2 yolks)
2.5 g kosher salt
Mix together in a medium sized bowl.
100 g all purpose flour
Add to cheese mixture and gently stir to incorporate. Form dough into ball and quarter it. Roll each quarter into tubes. Cut into 1/2-inch-thick rounds.
Boil the rounds in a large pot of salted water for 4-5 minutes, or until they come to the surface. Remove with a skimmer/spider.
Blanch asparagus. Shock in an ice bath. Drain. Slice on bias. Reserve.
Sauté morels until soft. Add shallot and sweat for 5 minutes.
Add peas, asparagus, butter, reserved cooking liquid.
Top with lemon zest, parm, chives.
