Chef Laura Piper of Trattoria No. 10 in Chicago shares this recipe for making the most of your heirloom tomatoes.
2 oz Neutral Oil, for example, Canola Oil
4 oz Diced Shallots
2 oz Minced Garlic
1.5 lb. Heirloom Tomatoes, Ripe
6 oz White Wine
4 oz Butter
Salt and Pepper
4-5 oz Parmesan, Ground
4 oz Extra Virgin Olive Oil
Sweat the shallots and garlic in Neutral Oil. Add tomatoes, season and sweat until they release juice. Deglaze with white wine. Add butter and reduce. Add Parmesan cheese and adjust seasoning.
Toss with gnudi and plate. Season with fennel pollen and Extra Virgin Olive Oil. Yield 6 portions.
8 oz All-Purpose Flour
2 ea. Organic Eggs
1.5 lb. Ricotta, Whipped Fine
4 oz Parmigiano Granna Padana
2 oz Blanched, Squeezed Dry, Chopped Spinach
1.5 oz Chopped, Sautéed Shallots
1 oz Chopped, Sautéed Garlic
2 tbsp Salt
1 tbsp Ground Black Pepper
Mix the flour and seasoning, Blanch the spinach, squeeze dry and chop. Sautée the shallots and garlic together, allow to cool.
Whisk the eggs gently and incorporate them into the Ricotta. Next, mix the Ricotta, flour, spinach, Parmesan, garlic and shallots together. Check the seasoning and adjust if necessary.
*If the mixture is too moist, slowly add more flour until the mixture is the right consistency.
Rest the dough for 30 minutes in the refrigerator. Cut the dough into quarter sections and roll into a rope 3/4 inch thick. Cut the rope into 3/4 inch pieces and place onto a pan dusted with flour.
Read More: Learn about the Heirloom Tomato Festival at the Chicago Botanic Garden for which this recipe was created.
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