Ricotta gnudi, artichokes, broad bean and hazelnut
Aaron Carr presents a dish of Gnudi from restaurant Vasse Felix in Cowaramup, Australia.
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- hotels & travel
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.
Ingredients
- 250g ricotta,drained overnight
- 50g parmesan
- 2 eggs
- 1 egg yolk
- 1 tbsp flour
- 2 cups flour
- 4 globe artichokes,cooked and quartered
- 150g broad beans,blanched and shelled
- 100g hazelnuts, roastedand roughly chopped
- 1 bunch radicchio
- 100g salted butter
- Olive oil
- Sea salt
- 1 preserved lemon, cut into julienne
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