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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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GNOCCHI DI RICOTTA CON ASPARAGI


Primary category: Entrees

From the cookbook: P is for Pasta   


Ingredients:
10 ounces ricotta cheese
3 ouncesgrated parmesan cheese
3 ounces all purpose flour
grated nutmeg, salt
10 ounces asparagus
1 ounce unsalted butter
2 cloves garlic sliced
3 small grated carrots
1 cup vegetable stock
salt and pepper to taste
fresh grated parmesan cheese for topping
Directions:
In large bowl place ricotta, parmesan, flour, nutmeg and salt. Mix ingredients by hand and knead the dough into a ball. Let rest for one hour.
Peel and wash asparagus. Blanch in boiling salted water until
aldente. Remove from water, cut of tips, set aside. Rough chop
stalks of asparagus. Melt butter in saute pan and add 2 cloves of sliced garlic. Cook garlic until it just starts to brown and remove from pan. Add chopped asparagus, and carrots and continue cooking for 5 minutes. Add vegetable stock and cook for another 3 minutes. Puree mixture in blender or with immersion blender. Set aside and keep warm.

Take dough and cut a walnut sized piece. Roll into sticks about ½ in diameter. Cut into small 1/2 inch pieces. Place on flour covered sheet pan. When ready, drop into boiling water. As they float to the surface, take out of the water with slotted spoon. Place in tureen and add asparagus sauce. Decorate with asparagus tips and sprinkle with fresh parmesan cheese.

ingredients(s): ricotta cheese, parmesan cheese, nutmeg, garlic, flour, carrot, asparagus, vegetable stock,

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