JASON NERONI’S GNUDI FROM OSTERIA LA BUCA
Serves 4
2 cups fresh ricotta
1 cup chick pea flour
2 tbsp chopped parsley
1 tsp garlic, minced
4 tbsp butter
1 tsp salt
2 tbsp canola oil
TOPPINGS
Prosciutto
Rosemary, fried in some olive oil (it sweetens the rosemary)
Balsamic Vinegar
Roll ricotta into a little larger than marbles sized balls. Roll into chick pea flour and let sit over night.
The next day, shake off excess flour and transfer to cookie sheet. Boil a pot of water. Place gnudi in the water and cook until they rise to the surface (only 2-3 minutes). place on to a plate with a paper towel to soak up excess water. Turn a saute pan on and set to medium heat, add the canola. Gently place the gnudi in the saute pan and cook until golden brown. Remove gnudi and add butter and a little water bring to a boil and cook until you have a glaze. Add the garlic and parsley to the sauce. Use this as your sauce for the gnudi.
Top with some pieces of prosciutto, a drizzle of balsamic vinegar, and a sprinkling of the fried rosemary.
PECAN “PANNA COTTA” WITH CARAMELIZED PEARS AND PEAR CARAMEL SAUCE
For 6-7 4 oz ramekins
PANNA COTTA
1 1/2 cup raw pecan pieces
3 cups water
1/4 tsp cinnamon
1/8 tsp nutmeg
a large spoonful coconut butter or oil
1 teaspoon vanilla extract
1/4 cup agave syrup
1/4 cup sugar
a dash of salt
1 tablespoon gelatin
6 tablespoons water
PEARS
4 pears
1/4 cup sugar
1/2 vanilla bean
CARAMEL SAUCE
1/4 cup sugar
1/2 vanilla bean, seeds scraped
1/2 cup pear juice
For the pecan milk, combine everything and half the water. Whiz, add the rest of the water, and whiz until frothy. Pour through a mesh strainer and press the left over bits with a spatula. In a separate bowl, combine the gelatin and 6 tablespoons of water and let it stand until solidified (a minute or two). Heat the pecan milk until simmering, and add the geltain mixture, whisking until fully integrated. Pour into greased ramekins. Cover with some plastic wrap and stick in the fridge for at least 4 hours.
Preheat the oven to 350. Core, peel and slice the pears (8 per pear). Toss the pears into a pyrex pan, and sprinkle 1/2 cup sugar over the pears, and mix briefly to combine. Bake the pears for 45 min-1 hour.
For the caramel sauce, put the sugar in a sauce pan, dry, over medium heat. Let it caramelize (this will take a few minutes) and add the vanilla bean seeds and the pear juice. Stir it to combined and let it cook for a minute until syrupy.
To plate, run a knife around the ramekin and turn onto a plate. Top with a fear pear slices and pour the pear caramel sauce over it. Enjoy!
GLUTEN FREE CHOCOLATE CHIP WALNUT BANANA BREAD
1 cup sugar
4 oz (one stick) butter
3 cups mushed bananas (about 5 very ripe bananas)
2 eggs
2 cups gluten free flour (bob’s red mill is my favorite)
1 tsp xantham gum
1/2 cup milk
1 teaspoon white vinegar
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup walnuts
1 cup chocolate chips
Preheat your oven to 350 F. In a small bowl, mix the milk and vinegar together, letting the milk curdle slightly (you’ll see tiny clumps stick two a spoon). Sift together the dry ingredients. Cream the butter and sugar together until fluffy, then add the eggs one at a time. While on low, add the dry ingredients then the milk alternatively, ending with the milk. Add the vanilla. Turn off the mixer and fold in the bananas, walnuts, and chocolate chips. Pour into a greased loaf pan and bake for 45-55 minutes. The doneness is mostly a “look” thing because if you spear it you’ll probably hit melted chocolate or gooey banana. The loaf should be a deep golden brown and bounce back if you push into it. Slice and serve with a little butter. Enjoy!
