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From the Market: Week 5

gluten-free

Right off the bat, I’ll admit that yes, I cheated a little here. Asparagus hasn’t been seen at the Ringwood Farmers’ Market for the past two weeks, but 1) I had a craving and 2) didn’t it make for a pretty — if slightly pornographic — shot?

Because I operate under the assumption that pretty much everything is better when topped with a fried or poached egg (especially the super-fresh ones we get from Nina), I went with a variation on a shaved asparagus salad from the pages of Food & Wine for Sunday’s lunch:

The ricotta salata I substituted for the Parmesan was creamy and subtle, but I think I’ll try the recipe as written next time for even more of a punch.

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Are you ready for some football (-shaped nuggets of deliciosity)?

It’s strictly coincidence that I made gnudi on the NFL’s opening weekend. (A quick note to the league: Many thanks for kicking off the season with The Hochuli last Thursday night! Your female fan base was pleased, I assure you.) You see, I had planned to revisit the egg yolk ravioli I made a few months ago, only with sheep’s milk ricotta per cook eat FRET‘s suggestion, but with all of the excess moisture in the air I decided not to test my pasta-making skills in such a hostile environment. So gnudi it was! And what a happy turn of events, really.

Cuz, wow. Good stuff.

All of the recipes I found online were variations on the same basic theme — ricotta, parmiggiano-reggiano, an egg, and some flour. I figured I could work on proportions to taste, so I just winged it from there. How can you go wrong with a bowl of sheep’s milk ricotta?

Turns out, you really can’t.

I tasted as I mixed the ingredients together, adding a little more grated cheese […]