Culinary Creations �
3# Lbs. Ricotta Cheese, Part Skim
8 Whole Eggs
4 Cups All Purpose Flour
3 � Cups Cake Flour
� Cup Parsley, Chopped
2 Tbs. Salt, Kosher
2 Cups Pecorino Romano
Mix All wet ingredients in Stainless Steel Bowl. Mix in Dry Ingredients, Knead until incorporated.
Roll into � Inch Long Logs, Cut into 1 inch Lengths.
Place on Parchment paper dusted with extra Flour.
Freeze Immediately or Blanch in Boiling water Immediately (only cook little at a time)
Culinary Creations Recipe by: Chef Andrew Pantano
2 Tbs. Olive Oil
2 Tbs. Shallots
1/3 Cup Sun dried Tomatoes
2 Tbs. Garlic, minced in oil or fresh minced
3 Oz. Brandy
1/2 Cup Heavy Cream
� Cup Stock, vegetable or chicken flavored
1 Tsp. Oregano
1 Tsp. Basil
to taste Kosher Salt
to taste Black Pepper, Fresh Ground
1/2 cup Regianno Parmigiana Cheese
Heat Oil in a saucepan on medium high heat add shallots and sun dried tomatoes, saut� for I minutes. Add garlic and cook until tans. OFF Flame, deglaze with Brandy, return to heat, be careful it will flame up. After flame is extinguished, Add heavy cream, Stock & spices, reduce by 1/3. Place ingredients in a Food Processor or use a hand blender and puree by pulsing, until half the sun dried tomatoes are pureed, leaving some whole pieces. Return to heat, add gnocchi and cheese, toss and serve
Sauce can be prepared up to adding Gnocchi, reserve and reheat when ready to finish. Hold only for up to 12 hours in refrigerator.
Recipe: Culinary Creations Chef: Andrew Pantano
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