Match of the week
Spinach and ricotta gnudi and Pecorino
“Tender little dumplings, as fragile as a pasta filling” is how Diana Henry describes gnudi in her fabulous new book How to Eat a Peach. (The word, which is pronounced new-dee means naked)
They were the first course (after salami and radishes) of a wonderful menu at Sardine to celebrate the launch of the book which comes out this week - although you may be lucky enough to find a copy already in a book shop.
Given how light and airy they were it wouldn’t have been appropriate to pair them with too full-bodied a wine or too sweet a one which is where Italian whites come into their own, seamlessly fitting in with almost anything you throw at them in the first half of the meal. This one was a crisp, fresh organic pecorino - yes, same name as the cheese - called La Merlettaie from a producer, Ciu Ciu, in the Marche region and was a great match.
What I love about Diana’s books is the way she puts flavours together but here she’s taken that one stage further and constructed a series of menus that hang together perfectly too. (It’s a real art - not just about balancing tastes and textures but about practicability so that you’re not left with everything to do at the last moment.)
I made another recipe from the book this weekend - the rhubarb, marmalade and rosemary cake from the 'lunch to soothe' menu, which looked beautiful and was just delicious.
PS If you’re on our mailing list you’ll get a chance to win a copy this month!
If you found this post useful and were happy to get the advice for free perhaps you'd think about donating towards the running costs of the site? You can find out how to do it here or to subscribe to our regular newsletter click here.