Gnudi in Chive Butter with Charred Corn and Pickled Red Onions
45 minutes
Total Time
20 minutes
Cooking Time
25 minutes
Preperation Time
Ingredients
| 2 | ears of corn |
| salt | |
| 1 | red onion |
| 1/2 tsp | sugar |
| 20 ml | white wine vinegar |
| 1 small bunch | chives |
| 2 sprigs | oregano |
| 250 g | ricotta |
| 20 g | Parmesan |
| 1 | egg (M) |
| 80 g | spelt flour (type 630) |
| pepper | |
| 2 tbsp | olive oil |
| 25 g | pumpkin seeds |
| 2 tbsp | butter |
| 100 ml | vegetable stock |
Instructions
Step 1 of 8:
Cook the corn on the cob in gently simmering salted water for about 20 minutes.
Step 2 of 8:
Meanwhile, for the pickles, slice the onions and knead them with salt, sugar, and vinegar. Slice the chives into fine rings. Finely chop the oregano.
Step 3 of 8:
Mix ricotta with Parmesan, egg, flour, and oregano. Season with salt and pepper. Remove the corn from the water.
Step 4 of 8:
Add the ricotta mixture to the simmering water using an ice cream scoop. Let the gnudi steep in it for about 10 minutes. The water should not boil.
Step 5 of 8:
Char the corn on a baking sheet with the burner and cut the kernels off the cob. Marinate the corn with salt, pepper, and 1 tbsp olive oil.
Step 6 of 8:
Toast pumpkin seeds in a hot pan without oil.
Step 7 of 8:
Melt the butter in the still hot pan. Add the gnudi and toss briefly in it. Add the chives and broth and toss the gnudi in it for 2 minutes.
Step 8 of 8:
Arrange the gnudi with corn and onion pickles on plates and sprinkle with pumpkin seeds.
