Presented by Chef Drew Dodd, Executive Chef at Stagioni
1 gallon whole local milk 1 c. heavy cream 1/2 c. distilled vinegar 2 tsp. salt
Bring all ingredients to a very low simmer (do not boil!). Remove from heat. Let sit 20 minutes. Skim ricotta off top of mixture. Reserve onto cheese cloth to drain. Let cool.
Liquid can be strained and reserved for other uses.
1/2 lb. ricotta 1/4 c. buttermilk 1/2 lb. flour 1 tbsp. salt
Blend ricotta and buttermilk until smooth. Mix dry ingredients. Make well in middle of dry ingredients. Pour wet ingredients into well. Mix until fully incorporated. Turn dough onto floured surface. Roll until 1/4 inch thickness. Cut into desired shape.
Boil 5 minutes and strain
Mushrooms and summer greens 2 c. chopped mushrooms 2 c. chiffonade spinach 1 c. chiffonade radicchio 1 c. vegata (vegetable and chicken stock) 1/4 c. white wine 1/4 c. diced shallots 1/2 c. grated parmesan
Toast garlic in pan with olive oil. Saute mushrooms and shallots until liquids lift out. Deglaze with white wine. Add gnudi. Reduce until almost all liquid is gone. Add heavy cream. Reduce by half. Combine spinach, radicchio, parmesan, vegata and add. Reduce to sauce consistency. Garnish with fresh herbs.