The recipe of Cantinetta Antinori’s Gnudi alla Fiorentina

GNUDI ALLA FIORENTINA

Let’s discover the recipe for this traditional Florentine dish from Cantinetta Antinori

TEXT Martina Olivieri

METHOD: Start by squeezing the water out of the spinach and chopping it. Blot the ricotta between two sheets of paper towel. In a large bowl combine the ricotta and the spinach and mix well. Add the peel of half a lemon, a teaspoon of nutmeg and the salt. Mix well and add the eggs, egg yolk and lastly the flour, taking care not to over beat the mixture. Divide the mixture into small pieces and with floured hands roll into little balls which should then be left to firm up in the fridge. FOR THE SAUCE: cut the date tomatoes in half lengthwise, place them on a baking sheet with cut side up, season with salt, oil, basil, thyme and a dusting of icing sugar. Bake in a 180° oven for about twenty minutes. When they are cooked and still hot, add 1/4 of a garlic clove finely chopped and the chili powder. Put the tomatoes in a pan with oil, garlic and basil and a drop of water and cook quickly. Blend 1/3 of the tomatoes with a hand blender and combine with the whole ones. Cook the gnudi in boiling salted water. When they float to the surface they are ready. Coat the base of a dish with the sauce, place the gnudi on top, drizzle with olive oil and dust with shaved Parmesan cheese. Garnish with basil leaves.

INGREDIENTS

FOR THE GNUDI: 600 gr cooked spinach, 400gr sheep’s milk ricotta, 1 egg yolk, 2 whole eggs, 200 gr 00 flour, nutmeg, grated lemon peel and salt

FOR THE SPICY DATE TOMATOES: 300gr date tomatoes, icing sugar, thyme, basil, garlic and chili powder