Recipes from professional Chef Tallyrand:

GNOCCHETTI DI RICOTTA AL GORGONZOLA

". . . and I still haven't found what I am looking for"
I am still hoping someone out there knows of and has a recipe for the Italian biscuits / cookies; 'Osso di morti'. If you do, please, I would love to hear from you and hopefully with a recipe attached to the email.

This Friday, November 8th, saw the end of the final week for my trainee chefs. After being with me,or should that be putting up with me , for the last thirty-four weeks my students have completed their final leg and are about to embark and make their own mark on life. They have all done very well over the year and I am looking forward to 100% of them graduating on Tuesday 12th. I am more than proud to say it looks like all of them will be leaving to move straight into full time positions. Some are staying local, some are moving further afield, some to small establishments, some to large hotels, one has been accepted into the New Zealand Army for further training, one has an apprenticeship in what has just been voted the top exclusive resort in the world . . . but no matter what they do and where they go, an international award winning lodge or a local café, they are all great successes. A tutor cannot ask for more than them graduating and going straight into a job.

Its been a great year with you all and I am proud to have been part of a small part of your lives. I know you will all go on to bigger and better things and make yourselves proud.

Carrying on with my gondola trip through my favourite Italian foods and recipes, this week's recipe makes for a great appetiser to follow last week's soup or served as a larger portion with salad and bread sticks it just right for a Sunday brunch dish. It comes from the area of Italy called Veneto and uses one of the kings of cheeses and maybe the king of blue cheeses: Gorgonzola . . . bellisimo!

Throughout Italy you will find many variations of dumplings being served. Most of them are called 'gnocchi'. Smaller, lighter textured dumplings however are called 'gnochetti'. Quick, simple and easy to prepare, not to mention fun, you can have a delicious Italian dish, fresh on the table in no time at all. In fact the shopping will take longer than the preparation and cooking will.

For previous Italian recipes I have covered:

• Zuppa di Zuccini <click here>
• Gnocchi <click here>
• Risotto <click here>
• Calzone <click here>
• Fresh pasta <click here>
• Ravioli <click here>
• Osso bucco <click here>
• Biscotti <click here>
• Italian meringue <click here>

Gnocchetti di Ricotta al Gorgonzola (Cheese Dumplings with Gorgonzola)

Ingredients for Gnocchetti

butter	50	gm
cream	50	ml
gorgonzola	100	gm
ricotta cheese	500	gm
parmesan (fresh)	50	gm
semolina	50	gm
egg yolks	3	pc
cilantro		sq

How to make Gnocchetti

Sauce:

1. Place the butter and cream in a saucepan and heat gently until the butter has melted
2. Add the gorgonzola in small amounts and stir or lightly whisk until the gorgonzola and combined with the sauce, continue until all the gorgonzola has been used
3. Keep warm to one side

Gnocchetti:

1. Combine the ricotta with the parmesan (grated), semolina and the egg yolks
2. Season with salt, freshly milled pepper and freshly grated nutmeg
3. Add some finely chopped cilantro and mix well
4. Pour some olive oil onto your hands and taking small amounts of the above mixture roll into 2 cm balls.
5. Drop the gnocchetti into a pot with salted water on a rolling (but not violent) boil and simmer for 2 - 4 minutes; they will rise back to the surface once cooked
6. Remove from the water and drain well
7. Place into a cappuccino bowl or similar and coat with the sauce
8. Serve with some shaved parmesan on top and a generous amount of shredded cilantro (coriander leaves)

Chef's Tip for Gnocchetti:

Personally I like this dish with a good handful of shredded basil tossed through at the last minute

Enjoy and bon appetit . . . . .

Published 10 November 2002