Saturday Beefcake



Pictured is Matthew Mills a New York City Firefighter and the photo comes from their 2006 calendar. Mr. Mills graced the month of April. He is only one of many reasons to love New York.

Summer is another reason to love New York and this weekend gives it an unofficial start, although there is still a little something called the Solstice in about three weeks that actually kicks off Summer. Restaurants in these parts will be very busy and most good ones will offer their summer fare. Below is a type of Summer gnocco a bit lighter than its traditional counterpart in that it lacks potatoes. This recipe is called many things and has more than one version, here it is entitled Naked Ravioli in honour of Mr. Mills being halfway there and with the fond hope that he and his kind will have a relaxing tourist Season.

Ravioli Nudi

1 1/2 kilos of fresh Spinach
500 grams of Ricotta
4 egg yolks
250 grams of grated parmigiano
Nutmeg, grated
salt, pepper, flour
melted unsalted butter
olive oil

1. Simmer the spinach for two to three minutes in a little olive oil, press dry and chop very finely
2. Blend the spinach with the ricotta, egg yolks, and cheese. Season with salt, pepper and a pinch or two of nutmeg.
3. Shape into balls -- 3 cm (an inch in diameter) -- coat with flour. Place them on a tray untouching.
4. Place a few one at a time in rapidly boiling salted walter. Remove immediately when they rise to the top and place them in a baking dish with the melted butter, toss.
5. Dust with more grated cheese and place them in a preheated oven 350F. Bake until hot.

When complete, if possible, take them to the local NY firehouse and feast your eyes.

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