Cheese Archives - Recipes At My Table

Gnudi

Gnudi means naked in Italian. This little dish shows up in a variety of ways across the many regions of Italy. I love it because it is the inside of ravioli. I changed it a bit; there is no spinach in mine, just soft pillowy ricotta that creates an “Aha moment”. Looking to change some recipes and create a little variety.

The preparation is important and it can be a little harder to prepare than other dishes, but the effort is worth it. Don’t overwork the dough and don’t overcook them. They are done when they float to the top. They should be like floating clouds, feathery and light. Prepare them for family and share them with your guests.

There is much controversy over these little dumplings. Some chefs will argue that they are not even close to gnocchi. I have to agree; gnocchi are dough driven while Gnudi are melt-in-your-mouth little bundles. Some chefs use no flour making the very naked. I added a little Semola which is much finer that flour to give yours some texture and a little easier to make.

Another one of my favourite ways to use ricotta on my blog https://recipesatmytable.com/ricotta-shells-with-leeks/

Ingredients for gnudi

1/2 cup Parmesan cheese
2 cups ricotta
1 tbsp chopped parsley
1 egg
Salt and pepper
1 cup Semola (divided)
Marinara Sauce about 2 cups
Fresh basil and parsley ( for serving)
More Parmesan for serving

Process

In a large bowl add the Parmesan, ricotta eggs, some salt and pepper and mix well.

Now add 1/2 a cup of flour and mix until combined.

Prepare a baking sheet by dusting with 1/4 cup of the flour.

Drop the Gnudi by tsp full onto the baking sheet. Dust with remaining 1/4 semola. Put into the refrigerator and chill for half an hour.

Meanwhile I warmed up my Marinara sauce. I Place a large pot of water to boil. Take the Gnudi out of the refrigerator and gently lower them into the water with a slotted spoon. Be very gently. They are done when they float to the top. Don’t overcrowd the pot. You may have to do this in batches.

Spoon some Marinara Sauce on bottom of a platter and place your Gnudi. Garnish with more Marinara sauce, parsley, basil and a little more Parmesan.

They are soft and delicious.

June 21, 2021June 21, 2021

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Zucchini roll ups

Zucchini and all types of vegetables are a staple in my kitchen. Zucchini Roll Ups are a good way to increase vegetable intake and provide some meatless meals that are hearty. Vegetables make a nutritious meal any time of the year. My nonna Emilia and nonna Marietta, used vegetables in many ways in their “cucina povera”. Today I take their recipes and keep my family healthy.

My nonno Salvatore grew all types of vegetables in the garden. We used them throughout the summer and they preserved them to enjoy during the winter months. Vegetables made up a large part of our diet and we had them in many different ways. We enjoyed them hot and cold. One of my favourite zucchini dishes is https://recipesatmytable.com/tiella-with-zucchini-and-potatoes/

Zucchini are very healthy for you because they are rich in vitamin B6 which helps regulate blood sugar. For more health benefits read https://www.webmd.com/diet/health-benefits-zucchini#1

INGREDIENTS:

2 medium zucchini sliced lengthwise about 1/4 inch
cooking spray or olive oil for brushing
a clove of garlic, minced
1 cup ricotta cheese
1/2 cup freshly grated Parmesan
1 large egg
1/2 cup shredded cheese
2 tbsp chopped parsley ( your favourite will do)
2 cups marinara sauce (divided)
1 tsp olive oil
salt and pepper
1 tsp italian bread crumbs
toothpicks to secure the roll ups

Process

Slice the zucchini lengthwise and brush with some olive oil. Place on a grill.

Remove from grill. Cover with plastic wrap and place in refrigerator for at least 1 hour. The steam will soften the zucchini and make it pliable.

Combine the ricotta,parsley, parmesan,the shredded cheese, egg, and garlic

I spread about 1 cup of the marinara sauce on the bottom of an oven proof pan. Lay out the zucchini slices and place a tbsp of the ricotta mixture lengthwise about an inch from the widest edge.

Roll each up and place in the pan. Secure with a toothpick. Sprinkle on the bread crumbs over the top of the ricotta. The breadcrumbs keep the ricotta in place and make a little coating. Place like little towers into the baking dish.

Place into a 375 F oven and bake for 25-30 minutes. See how golden brown the little caps are from the breadcrumbs. You can use the extra sauce to plate.

February 26, 2021February 26, 2021

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Eggplant Boat Salad

Eggplant Boats are filled with mozzarella and then placed on a bed of fresh tomatoes. I use them to make my Eggplant Boat Salad Sometimes I buy too many vegetables, but this long eggplants will work. They are still firm. Many Italians claim the eggplant as their own; the truth is that it was cultivated in India and China for more than 1500 years. Both my Calabrese and Sicilian roots have their version of cooking the perfect eggplant dish. This simple dish relies on good ingredients. Always use your best olive oil to dress salads and finishing drizzles. My olive oil today comes from California. Grateful to my friend Rolla for sharing. 🙂

I love using it in pasta or a good relish. Today is the day after Thanksgiving and I want something light. This is my Eggplant Boat Salad. Served with some fresh bread, it makes a nice light supper while tantalizing the taste buds. When I visit Italy my relatives and friends relish the simple flavour of fresh food. tonight I want to enjoy the flavours and sip a good glass of wine and take my time eating this salad. Let’s get back to slow food and really savour our food and drinks. Let’s get back to healthy.

Another healthy eggplant recipe of mine: https://recipesatmytable.com/the-best-grilled-eggplant-parmigiana/

For the different types of eggplants check out: https://www.homestratosphere.com/types-of-eggplant/

Ingredients

2 large Japanese Eggplants
1/2 a mozzarella ball ( sliced)
slat and pepper
1/2 tsp Italian seasoning
1 tbsp olive oil for cooking eggplant
3 large tomatoes
1/4 cup of good olive oil for dressing

The Process

These are two long Ping Tung eggplants also referred to as Japanese eggplant. Wash them and lean off the tips.

Slice each eggplant in half and then make slits on the diagonal without cutting through.

This is fresh mozzarella and I cut slices to put into the diagonals of the eggplant.

The eggplants curl up a bit. I place them on a stone pizza round because they will crips. Season them with salt, pepper and the Italiansseasoning. Drizzle the oil over them.

Place them in a 375F oven for 25 minutes. Don’t worry if the mozzarella oozes out.

When they come out of the oven use a knife to tuck in the mozzarella.

Slice some tomatoes and lay them on a platter. You can also add greens to this. Dress them simply with salt, pepper and olive oil.

Always use a good olive oil. This one comes from California and brought to me as a gift. Grateful fro friends that share. Thanks Rolla!!

Sit the boats atop of your salad. Drizzle with more olive oil.

October 15, 2020

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Mini Garlic Cheese Muffins

There is always something about the smell of fresh bread cooking in your kitchen. I love these little garlic cheese muffins. I call them Mini Garlic Cheese Muffins because the smaller version is great for entertaining. Big or small, they are a great addition to your Holiday table.

If you want to make a loaf to serve, don’t forget https://recipesatmytable.com/italian-quick-bread/

If you are looking for a good collection of quick breads go to https://www.foodnetwork.com/recipes/packages/baking-guide/quick-breads-muffins-and-more/50-quick-breads

The process

I start by preheating my oven to 400 F. You can use a 12 muffin tin or a 24 mini tin. The mini muffins are great for entertaining. I use a brush to grease each of the muffin tins with canola oil. Today I am making the larger muffins to serve with soup and I use a parchment paper liner for easier clean-up.