Description
Decadent Lobster Gnudi with Creamy Bagna Cauda Sauce
Ingredients
Scale
- 3 cups semolina
- 8 ounces sheep’s milk ricotta
- 1/4 cup mascarpone cheese
- 2 tablespoons lobster roe
- 1 large egg yolk
- 1/4 cup finely chopped lobster meat
- 3 tablespoons 00 flour
- 1 tablespoon freshly grated Parmigiano Reggiano cheese
- 1 1/2 tablespoons panko
- 1 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 2 small shallots, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 sprig thyme
- 1/2 teaspoon crushed red pepper
- 4 fillets anchovy
- 1 1/2 cups dry white wine
- 1/2 cup heavy cream
- 1 pound unsalted butter
- kosher salt to taste
- 3 ounces cooked lobster meat, cut into 1/2 inch pieces
- 16 leaves ramp, halved
- 1/2 cup blanched English peas
- snipped chives and trout roe (optional)
Instructions
- Spread the semolina in a 9-by-13 inch baking dish.
- Mix the ricotta, mascarpone, and lobster roe in a stand mixer on medium speed until combined and smooth, about 2 minutes.
- Add the remaining ingredients to the mixed cheese and blend until smooth for about another 2 minutes.
- Roll the mixture using your hands into 20 small balls and transfer them to the baking dish with semolina.
- Chill the gnudi in the refrigerator, uncovered, overnight.
- Heat the olive oil in a medium saucepan over moderate heat. Add the shallots, garlic, thyme, crushed red pepper, bay leaf, and anchovies.
- Add the white wine to the pan and let it cook down until reduced by half, about 10 minutes.
- Simmer the cream along with the reduced wine for about 5 minutes until thickened.
- Whisk in the butter until melted completely, then strain the sauce through a fine mesh sieve into a medium bowl.
- Boil the gnudi in a pot of salted, boiling water for about 5 minutes until cooked through.
- Warm the bagna cauda in a large, deep sauté pan. Add the reserved pasta water, gnudi, peas, lobster, and ramp leaves.
- Serve the gnudi in 4 shallow bowls garnished with snipped chives and trout roe, if desired.
Notes
- This dish pairs well with a crisp white wine.
- Adjust the seasoning to your taste.
- Use fresh lobster for best flavor.
- Prep Time: 720 min
- Cook Time: 70 min
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 45 g
- Saturated Fat: 28 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 150 mg
Keywords: Lobster Gnudi, Italian Pasta, Gourmet Dish