Sunday, August 9 @ 11:00 am PDT—Ricotta Gnocchi with Pear Pecorino Sauce. You are invited to attend a Virtual Cook-In on Sunday, August 9 at 11:00 am with Chef Ellie Reinblatt who is Penny Tennenhouse’s niece. Ellie is excited to join Congregation Emanu-El’s fabulous community for a Virtual Cooking Show and to teach us the recipe that she learned in Italy, as she recounts below:
“A few years ago, my hubby and I had a wonderful trip to Florence. We both agreed that our favourite evening of the whole trip was a cooking class in a Chef’s home. We learned how to make delicious fresh pastas, and left that class easily 10 lb heavier (and happier?). When the world went virtual, Chef Vary went digital too! We were able to take her class once again, from the comfort of our own kitchen, though it felt as though we were right back in Florence!”
- 250gr (8.8 ounces) Whole Milk Ricotta
- 1 egg yolk
- Salt & pepper to taste
- 200 gr (7 ounces) of grated Parmigiano Reggiano or Pecorino Romano
- Doppio Zero Flour (All-purpose or Cake flour work as well)
- In a large bowl, mix the Ricotta well with Parmigiano Reggiano/Pecorino Romano. Add the yolk and mix until fully combined. Add flour gradually until the mixture holds together when you form a small ball. Season with salt and pepper.
- Put the mixture in the refrigerator to chill, and remove it when you are ready to boil the gnocchi.
- Line a tray with parchment paper and sprinkle with flour. Remove your Ricotta mixture from the fridge, and using ½ tablespoon measurements, roll out the gnocchi. Place them on the floured parchment paper.
- Bring a large pot of salted water to boil, and gently toss in the gnocchi. Once the gnocchi float to the top of the pot, they can be removed and added to your sauce.
Caramelized Pear Sauce
- 1 medium-sized pear, cut into cubes
- Grated Pecorino Romano to taste
- Fresh rosemary or fresh thyme
- 1 tbsp sugar
- Half a Stick (1/4 cup) unsalted butter
- Salt & pepper to taste
- 1 clove of garlic, minced (optional)
- Chili pepper flakes to taste (optional)
- 4 tablespoons of sweet wine (Porto, Marsala, Brandy …)
- Melt the butter over medium heat and add the sugar. Mix until the sugar is dissolved and begins to caramelize.
- Add the pears and coat in the sugar mixture; allow them to caramelize but not break down. At this point, you may add in your optional garlic and pepper flakes.
- Add the sweet wine and allow the alcohol to cook off (this should take a few minutes).
- Add the herbs, salt and pepper to taste.
- Once the gnocchi has been cooked, toss it in to the sauce and coat well. Remove from heat and serve immediately with freshly grated Pecorino Romano Cheese and a sprinkling of fresh herbs.
- Cutting board
- Sharp knife
- Large saucepan
- Wooden spoon
- Slotted spoon & Large pot boiling water
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Meeting ID: 899 8061 1257