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Gnudi toscani, Tuscan ricotta cheese and spinach dumplings.

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Gnudi toscani, Tuscan ricotta cheese and spinach dumplings.
Servings
6
Ingredients
Servings
6
Ingredients
Instructions
  1. Wash, rinse and cook spinach for few minutes in a pan. Drain them very well and chop roughly.
  2. In a bowl mix ricotta, flour, salt, nutmeg and egg(s), add spinach and mix well.
  3. With slightly wet hands take a small amount of dough, roll it into the shape of a small sausage. Do it with all the dough then roll the gnudi into the flour.
  4. Bring a big pan of water with salt to the boiling point, put in some gnudi at time, when they float drain them and put into a baking tray.
  5. When you have all your gnudi on the baking tray melt butter with sage and cover gnudi with it and grated parmesan, bake at 360°F for 25-30 minutes or until Parmesan is gold and crispy. Serve hot.

Salt crusted chicken.

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Salt crusted chicken.
Servings
4
Ingredients
Servings
4
Ingredients
Instructions
  1. Cut the lemon few times with a knife then insert it in the chicken with rosmary, sage and a garlic clove. Brush another garlic clove on chicken's skin then sprinkle a little black pepper.
  2. In a big and tall oven pan pour a thick layer of salt on the bottom, add chicken and cover it with more cooking salt.
  3. Roast in pre-heated oven at 392°F for about 1 h and 25. When ready broke the salt crust and brush gently the salt from the chicken. It will be juicy and tender, serve it hot or warm.