Gnudi Three Ways Recipe | Ducksoup Cookbook

Ingredients

• 500g ricotta
• 1 egg yolk
• 30g ‘00’ flour
• 30g grated Parmesan
• Zest of 1 lemon
• 2kg semolina flour, for dusting (this seems a lot, but it can be re-used)
• Salt and freshly ground black pepper
• 1 quantity gnudi (see above)
• Extra-virgin olive oil
• 80g grated Parmesan
• 12 slices prosciutto
• Zest of ½ lemon
• Freshly ground black pepper
• 4 rabbit legs
• 1 onion, diced
• 4 celery sticks, chopped
• 1 small fennel bulb, diced
• 1 head of garlic
• 200g pancetta, chopped
• 2 bay leaves
• A few rosemary sprigs
• 500ml white wine
• 1 litre chicken stock
• Parmesan rind, plus Parmesan for grating
• A handful flat-leaf parsley, leaves torn
• 80g butter
• 100ml extra-virgin olive oil, plus extra for drizzling
• Large bunch watercress, thick stalks removed
• 160g goats’ curd or a good-quality cottage cheese, preferably unpasteurised