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RECIPE OF THE MONTH


Restaurant: CLINK.
Executive Chef: Joseph Margate


RICOTTA GNUDI WITH HEIRLOOM TOMATOES AND BROWN BUTTER

4 C fresh ricotta
2 whole eggs
1/3 C parmesan (grated with microplane)
1T semolina + 1C (to roll gnudi in)
1T flour
2lb ripe heirloom tomatoes, sliced
1/4C brown butter

1. Mix all ingredients together until well incorporated (be careful not to overmix). Refrigerate for at least 2 hours

2. With a small ice cream scoop, scoop onto a platter lined with the 1 C semolina.

3. Roll into a smooth ball with floured hands.

4. Chill for 1 hour, then poach in simmering salted water. Gnudi are done 1 minute after they float.

5. Divide the sliced heirloom tomatoes on 6 warmed bowls then top with the cooked gnudi

6. Drizzle with brown butter and serve immediately.



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