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Gnudi with asparagus and hazelnut butter recipe

PUBLISHED: 16:42 30 May 2014


Enjoy a taste of spring with Gnudi with Asparagus and Hazelnut Butter

Ingredients - serves 4

-90g Old Winchester cheese

-400g buffalo ricotta

-1 egg yolk

-Finely grated zest of a lemon

-500g fine semolina

-400g asparagus spears

-25g hazelnuts, roughly chopped

-100g butter



1 Finely grate 80g of the Old Winchester and mix it with the ricotta, egg yolk and lemon zest. Season to taste with salt and black pepper.

2 Sprinkle half of the semolina over a large plate. Use two teaspoons to shape the ricotta mixture into small balls no bigger than a cherry, dropping them onto the semolina as you go. When all of the mixture has been used, sprinkle the rest of the semolina over the top. Cover the plate with cling film and chill for at least four hours or preferably overnight.

3 Snap the woody ends off of the asparagus spears, and then cut them into short lengths. Thicker spears can be halved along their length. Bring a large pan of lightly salted water to the boil and blanch the asparagus for four minutes or until just tender. Remove the asparagus with a slotted spoon, plunge into iced water then drain well.

4 Transfer the gnudi to a clean plate and discard any loose semolina. Slide them into the boiling water, then turn down the heat and let them simmer until they have all floated to the surface. Remove them from the pan with a slotted spoon and divide between four warm plates.

5 Toast the hazelnuts in a dry frying pan until they start to turn golden, then add the butter and cook until foamy. Add the asparagus to the pan and toss to coat, then spoon the asparagus and hazelnut butter over the gnudi.

6 Use a vegetable peeler to shave a little more Old Winchester over the top.


Find it in Hampshire

Buffalo ricotta: Laverstoke Park Farm, Overton, 0800 334 5505;

Old Winchester: Lyburn Farmhouse Cheesemakers, Landford, 01794 399982;

Asparagus: Durleighmarsh Farm, Petersfield, 01730 821626;

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