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Soft ricotta gnocchi with cotechino and lentils

Enrico Bartolini

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.