Smoked Ricotta Gnudi with...Smoked Ricotta Gnudi with Chanterelles and Sage-Brown Butter Foam

Delicate, cloud-like smoked ricotta gnudi gently poached and served over sautéed wild chanterelles, blanketed in a velvety sage-infused brown butter foam and finished with crispy prosciutto shards.

Ingredients

Cooking Instructions

1. 01

   In a bowl, combine the drained smoked ricotta, Parmigiano-Reggiano, egg yolks, salt, and nutmeg until smooth. Roll the mixture into small, walnut-sized balls.

2. 02

   Generously coat each ball in semolina flour. Place them on a tray lined with more semolina. Refrigerate uncovered for at least 4 hours (ideally overnight) to allow a thin skin to form.

3. 03

   Preheat oven to 180°C (350°F). Place prosciutto slices between two sheets of parchment paper on a baking tray. Bake for 12 minutes until crispy. Cool, then shatter into delicate shards.

4. 04

   Melt 30g of butter in a skillet over medium-high heat. Add the smashed garlic and thyme sprigs, then sear the chanterelles for 5 minutes until golden. Discard garlic and thyme, season with salt, and keep warm.

5. 05

   In a small saucepan, melt the remaining 100g of butter with the sage leaves. Cook over medium heat until the butter solids turn amber and smell nutty. Discard sage, whisk in the milk and lemon juice, and use an immersion blender to aerate the mixture into a stable, velvety foam.

6. 06

   Gently drop the gnudi into a pot of gently simmering salted water. Cook for 3-4 minutes (they will float to the top once done). Remove gently with a slotted spoon.

7. 07

   To assemble, spoon a bed of warm chanterelles in the center of shallow bowls. Top with 5 pieces of gnudi. Generously spoon the warm sage-brown butter foam over the gnudi, and garnish with prosciutto shards.