Pusooy Games Solutions

Black Cabbage! Orecchiette

This recipe goes back several days ago but then I saw around the blogs that is now very popular and did not want to add my own version. But how can I not spread this delight too?
I bought a beautiful book on Tuscan cuisine and these balls, I immediately liked. Also because I recalled the many variations of meatballs that my grandmother prepared me for 12 long years when I was a vegetarian. Yes, you did not know but it is. From 14 to 26 years (now I'm 28) I did not eat no meat or fish (eggs, those from hens free and happy and not enclosed. I follow that rule again!). After all these years is a strange thing happened: I started on the threshold obsessive flesh, on which I secretly ate ham sandwiches, feeling guilty, that I "robbed" slices of roast meat and hides for them to eat alone, in short I was returning an inexpressible desire of meat and I was ashamed. After a couple of months so I decided to try to remain the flesh. And a couple of years back I am omnivorous! I do not eat much meat and I pay attention to what I buy. I eat more fish. However, in recent years my grandmother has prepared all kinds of meatball with vegetables, cheese, with vegetables, in short, everything was take the form of a ball and be fried, baked, steamed or boiled. Maybe I should make a section dedicated to the balls!
Returning to the recipe, Gnudi these are nothing more than a filling for ravioli left naked, stripped from the paste that would hold (and hence the name gnudi;)) and they are delicious. Believe me, prepare, are easy and fast and a unique bounty! The original recipe calls for spinach, but the cabbage is now widely used! Also because what is more Tuscan kale? However, you can add the vegetables you want and you can serve with a good meat sauce or a simple sauce, are delicious. I I present to you the version topped with butter and sage (salvia but I did not have then only with butter:)). Council to use these beautiful gnudi for a drink ... disfigure not cold!

Gnudi

serves 2 people

cabbage 300 gr

ricotta (sheep!) 200 gr

egg 1

Parmesan 50 g

lemon zest or nutmeg

a pinch salt

pepper freshly ground

flour

butter and parmesan cheese to flavor

Cook vegetables and drain. Once cool wring your hands and chop. Put the chopped vegetables in a bowl with all ingredients and mix well. Meanwhile, put a pan of water on the stove and bring to a boil. Salt lightly. With wet hands, form small balls (yes, it sticks all the mixture on your hands!) And in the flour to form a thin film (this serves to maintain the shape and cooking them, will create a soft shell). Pour the boiling water and gnudi, when you come to the surface (almost immediately), collect them with a slotted spoon and place in a dish. Season with butter and sage sauce.

The recipe, in theory, for two, was all eaten by me!