Truffle gnudi with broad beans, grilled Gem lettuce and pea purée

Preparation time
overnight

Cooking time
10 to 30 mins

Serves
Serves 2

Dietary
Vegetarian

By Matt Tebbutt

Ingredients

  • 125g/4½oz Parmesan (or alternative vegetarian hard cheese), grated
  • 450g/1lb ricotta cheese, drained
  • 12.5g jar black truffle, finely chopped
  • white truffle oil, for drizzling
  • 500g/1lb 2oz semolina flour
  • 375g frozen peas
  • handful fresh peas
  • handful podded broad beans, outer skins removed
  • 25g/1oz butter
  • 2 fresh thyme sprigs
  • 2 Little Gem lettuce hearts, halved
  • olive oil, for drizzling
  • salt and freshly ground black pepper
  • pea shoots, snipped, to garnish
  • bunch chives, snipped, to garnish
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