Ricotta Cheese Puffs

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Ricotta Cheese Puffs

Ricotta Cheese Puffs

in butter and thyme sauce is something that completely blew me away when I first tried it in Italy. It is so soft and the texture is amazing. The flavours just dance around in your mouth. When they served this dish in this gorgeous little restaurant in Italy, the waiter told me the way they make them was completely different to any others as it was their speciality. They are a little spicy and swimming in olive oil with plenty of shaved Parmigiano-Reggiano (or Parmesan cheese)

I had no idea what is was until it arrived on my plate –  I was not sure it was enough as I was very hungry as we had done a bit of walking that day, but luckily I had also ordered foccacia bread which was also completely amazing – I love bread, in fact it’s my weakness!

Now – I have to say that we were on holiday and I was not really watching my waist line – we stayed in Tuscany where I bought a really large block of Parmigiano, as that what this recipe requires. We went to a small village when they actually make the local cheeses. I was so amazed how simple  the food is, but the flavours are just to die for. I believe each part of Italy makes this different. I would love to make all the dishes that I ate during my holiday there. one day.

Lets get cooking:

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Gnudi in Garlic Butter and Thyme sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 12 hours
Servings
pieces
Ingredients
For the puffs:
For the sauce:
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 12 hours
Servings
pieces
Ingredients
For the puffs:
For the sauce:
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
For the puffs:
  1. Mix the ricotta, parmesan, lemon zest, and black pepper, then gently roll into a little ball.
  2. Have a tray of fine semolina then add the puffs one by one, and slowly shake the tray so they don't stick together. These are your puffs.
  3. Put them in the fridge over night to firm up.
  4. In a deep saucepan, add the water & bring to the boil. Add the salt, and the fuffs one by one, and as soon as they float, take them out. Keep the water.
For the sauce:
  1. On a low heat, melt the butter then add the thyme. Fry for 30 seconds, then add the garlic, red pepper paste and then two table spoons of liquid from the water that you boiled the puffs in, then shake the pan.
  2. Turn off the heat, then pour this sauce over the light and delicate puffs
  3. Serve hot, immediately.
Recipe Notes

Here is the link to the sweet red pepper paste.

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