Denuding a Misapprehension – Egg to the Rescue when it comes to Gnudi

GNUDII think that today is the first Sunday in many many weeks that I have not had to hurry, to get on with things, or to travel.  I even managed to read a few online newspaper articles just now and it almost felt like being on holiday.  One of them, however, pricked by nose-scrunching, eyebrow raising, er dunno? what’s this all about? sentiments.  An article by Nigel Slater on how to make gnudi and why they should repose in the chill of a fridge for at least 24 hours before being cooked :(  I am not a gnudi expert (seek out Judy Witts Francini instead) but something atavistically Italian in me prompted me to question the wisdom of devising a recipe that requires refrigeration when said recipe was probably being cooked, and frequently so, even before fridges were a staple appliance in homes.  Does Nigel Slater have anything against eggs, one wonders?  Add eggs to the ricotta mix and you have no need for tampering with cold temperatures and can enjoy your gnudi in next to no time. None of this delayed gratification nonsense!

Here is a link to a gnudi recipe I wrote a few years ago and Buona Domenica to you all.

2 thoughts on “Denuding a Misapprehension – Egg to the Rescue when it comes to Gnudi

  1. Welcome back! I’ve been missing your weekly missives… and of course, I understand how life can get in the way of blogging. On that article, it was actually quoted to me in a comment on the post I did on gnudi back in April. I have to say, I was skeptical, too, about it. I do think that a short stay in the fridge might firm up the mixture and make it easier to handle, but 24 hours… ??? Who would bother making them at that point?

    Liked by 1 person

  2. Aw Frank, you always say (write) the nicest things ! Maybe restaurant cooking is different from home cooking and things have to be perfect. Even so, the real recipe for gnudi definitely includes eggs. And as you point out why bother making them if it’s going to involve a 24 hour wait?


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