Lemon Thyme and Sage Nudi:

on By

25d4ff35-665b-4b23-b9f5-4cb37b9f6cccc5642f64-8f66-433e-8943-adb7cc0c460e47623f30-366a-41e7-99c3-7a543e2fd1ed6b9e56b9-62af-4800-aeb8-1da3fc4e91f6a498f9a0-c16b-4e25-9393-0a03e9164bfc0071ef6b-41f2-4cd6-ac09-9b1bf72087c43b46c7e7-8b54-43a3-883f-6ce5ecb114b888dd26cd-454a-4d33-9eea-13dfd3dd9529709e9a88-757f-4e0f-a08e-6149b6c092072917be9a-807e-4b84-8ee8-c9140f883951a30d789d-0d73-4455-bd16-eb31bf41862be16c9ed9-c717-4068-b16f-f42abe85457d239355f9-0834-40d1-973f-8996fbab08bcfc0c4d1c-3880-4c3c-9cd4-a81c02ec6d215eaf08d3-55b9-4680-9cf6-8045361aeecdNudi is a traditional Italian dish, which is taken from Northern Italy, Tuscany they are sometimes referred to as naked ravioli.

For your Nudi you will need:

  • 1 kg of sheep’s milk ricotta cheese
  • 70 grams of parmesan cheese
  • Zest of one lemon
  • Pinch of natural sea salt
  • Freshly cracked black pepper
  • ½ freshly grated nutmeg
  1. To begin your nudi, place the sheep ricotta into either a piece of muslin cloth or fine sieve and allow to hang for at least 30 minutes as this helps to remove some of the moisture from the cheese. But also helps the cheese to firm up a little. Allow to hang in your fridge over a metal Pyrex bowl.
  2. Once the cheese has hung place it into a large fired earth bowl along with your grated Parmesan cheese, freshly picked lemon thyme, lemon zest, sea salt, freshly cracked black pepper and lastly your nutmeg.
  3. Using your hands mix together until all of the ingredients have been combined, once at this stage TASTE.
  4. To finish your nudi, decante 1/5 bag of semolina into a large bowl, also have a little bowl of warm water to wash and wet your hands, as this helps to form and smooth the edges of your nudi. You should have perfect round balls.
  5. Form your balls of nudi into about the size of a cobnut, as you want them to be two mouthfuls at most.
  6. Once you have shaped and coated your nudi balls allow them to rest on the semolina coated tray in the fridge for 2-3 hours. They can remain in the fridge for up to three days.

Sauce:

For your nudi you want to create a sage and butter emulsion…

  1. Place a large saucepan onto a medium heat as you need a lot of room to warm these nudi up without breaking them.
  2. Place half a packet of butter into the pan along with 200 ml of water as you want the water and butter to form your sauce.
  3. To infuse the sauce break up sage leaves, for a difference of texture place a small pan of olive oil onto the heat.
  4. Once hot and lightly smoking add your sage leaves, allow to crisp up for 10-15 seconds and place onto a j-cloth covered tray to drain.

To serve:
Place 6-8 of your nudi onto a pre-warmed artisan dish, to accompany this dish serve along side warmed olive bread, olives and balsamic vinegar.

Leave a comment