{"id":1894,"date":"2022-02-03T16:02:55","date_gmt":"2022-02-03T15:02:55","guid":{"rendered":"https:\/\/www.molinoborgioli.it\/?post_type=ricette&p=1894"},"modified":"2022-02-10T17:09:03","modified_gmt":"2022-02-10T16:09:03","slug":"gnudi","status":"publish","type":"ricette","link":"https:\/\/www.molinoborgioli.it\/en\/ricette\/gnudi\/","title":{"rendered":"Gnudi"},"content":{"rendered":"
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\"\"<\/figure>\n\n\n\n

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Ingredienti<\/em><\/strong>
Semola fine di<\/strong> \ud835\uddf4\ud835\uddff\ud835\uddee\ud835\uddfb\ud835\uddfc \ud835\ude01\ud835\uddfc\ud835\ude00\ud835\uddf0\ud835\uddee\ud835\uddfb\ud835\uddfc \ud835\udde0\ud835\uddfc\ud835\uddf9\ud835\uddf6\ud835\uddfb\ud835\uddfc \ud835\uddd5\ud835\uddfc\ud835\uddff\ud835\uddf4\ud835\uddf6\ud835\uddfc\ud835\uddf9\ud835\uddf6 – 80 g
Bietolina fresca – 400 g
Ricotta vaccina – 400 g
Parmigiano grattugiato – 80 g
Uova – 2
Burro – q.b.
Noce moscata – q.b.
Sale e Pepe – q.b.<\/p>\n\n\n\n

<\/div>\n\n\n\n

<\/p>\n\n\n\n

Preparazione<\/em><\/strong>
Lessare le bietoline e frullarle insieme alla ricotta ben sgocciolata.Mettere il composto in una terrina, aggiungere le uova, il parmigiano grattugiato, la noce moscata e la semola fine. Regolare di sale e pepe e far riposare in frigo per alcune ore (meglio per tutta la notte). Prendere una parte del composto in modo da creare una pallina grande come una noce e rotolarla in un po’ di semola fine versata in un piano. Far riposare le palline ottenute su un foglio di carta forno per un’oretta.
Cuocere gli gnudi in una pentola grande di acqua salata bollente. Quando vengono a galla, prenderli delicatamente con una schiumarola e impiattare. Condire con burro fuso e abbondante formaggio!<\/p>\n\n<\/div><\/div><\/div>\n<\/div>\n\n\n

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