Preparation time
overnight
Cooking time
10 to 30 mins
Serves
Serves 2
Dietary
Vegetarian
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
Method
Line a baking tray with baking paper.
To make the gnudi, mix 25g/1oz of the Parmesan with the ricotta. Add the truffle and a drizzle of truffle oil and season. Spoon into a piping bag.
Dust a work surface with the semolina flour and pipe out a long sausage shape. Chop it into 2.5cm/1in pieces and transfer them to the baking tray. Cover and refrigerate overnight, until a skin has formed.
When almost ready to serve, tip the frozen peas into a blender and blitz with some salt until smooth. Pass them through a sieve.
Blanch the fresh peas and beans in boiling water for 2 minutes, then drain.
Melt the butter in a wide saucepan and sauté the fresh peas, broad beans and thyme.
Preheat the grill to high. Lightly drizzle the lettuce hearts with olive oil and season with salt and pepper. Grill, cut side-up, until charred. Set aside.
Blanch the gnudi in salted boiling water for a few minutes, then drain. Toss with the peas and broad beans and tip onto a serving dish. Add the lettuce and pea purée, garnish with the pea shoots, chives and remaining Parmesan and serve.