For the gnocchi 500 g of cow's milk ricotta 500 g of sheep's milk ricotta 500 g of buffalo milk ricotta 2 kg of semolina
Garnish Boiled cotechino
For the lentil sauce celery white onion thyme bacon rosemary white wine vegetable stock
For the green sauce (Pacojet) blanched parsley gherkins onions anchovies capers oil
Mix the different types of ricotta. Roll into little balls and lay in the semolina, as for the previous recipe. After 8-10 hours of rest, take them out and cook in water. Toss in oil and serve on a plate with the lentil sauce, make with a traditional cooking base (base, ingredient, wine, stock), the cotechino chopped into small cubes and splashes of green sauce.
Please fill in the fields below to search our Recipes' database.
