I am doing some brainstorming for my next dinner menu and have been thinking about gnudi all day.
For the uninitiated, they are balls of flavored ricotta that are buried in semolina or farina and left to allow the outermost layer in contact with the flour to gelatinize and create a "shell". Basically like a naked ravioli.
So traditionally it's ricotta with some parm and salt and that's about it. I would like to jazz it up a bit and was thinking about how I could incorporate other flavors and I got to thinking about how Wylie does his fried hollandaise. (http://www.npr.org/templates/story/story.php?storyId=112334453)
He uses gellan and gelatin to set the hollandaise and then a traditional breading is used. I am curious whether something like this would form a shell if buried in semolina.
Some flavor ideas I had are: pumpkin/ricotta, caramelized apples and brie, coarse english pea puree with bacon, egg yolk and bacon, spicy tomato sauce, ragu's.
So anyone experimented with anything like this? Have any ideas about how it would work or fail miserably? Interesting flavor ideas?
