Ricottini to carrots

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Ingredients (per 4 person)
400g of fresh ricotta romana, 200g carrots, 100g flour, 100g pecorino cheese, 4 egg yolks, stock, 50g butter, a teaspoon of chopped chives (if you like), 40g of parmesan cheese and chopped salt to taste

Conduct recipe

Far lightly braise the carrots into thin rounds, butter. Add the broth and finish cooking the brief. (this can be done the day before). Just slightly cooled, mashed or blender (maybe dipping). Put the past in a bowl and add the ricotta, flour, the egg yolks, grated pecorino and a pinch of salt. Mix well, stirring it all. Dall'impasto get the oval gnocchi (be irregular) using the form to a table spoon. Or you can get instead of balls. Ricottini cook in salted boiling water already for a few minutes. If no attention to the form they may be thrown into the water directly from the spoon, making them fall with the index. Drain, distribute them in individual dishes (hot) and season with remaining butter, melt scented all'erba done chives or sage. Sprinkle of Parmesan cheese and serve immediately. Some chefs recommend passing them in the oven in a baking dish, first to bring to the table. In this case the dish can be prepared entirely the day before.

Instead of carrots, can then be used spinach or chard, boiled and well squeezed, before you whip past or even the pumpkin, like if, according to the custom of Mantua. Time: about an hour. Wine: Traminer.

Proposal by: Giancarla Vietti