NEW YORK (WLNY) — The Flatiron restaurant Zio Restorante blends the flavors of Italy with inspiration from the Mediterranean — with delicious results.
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Executive chef Max Convertini visited The Couch to make one his signature dishes, butternut squash gnudi & ricotta dumpling with a black truffle sauce.
1 lb. Roasted butternut squash
8 oz. Cow milk ricotta
3 tablespoons, Parmesan cheese
6 tablespoons flour
salt, pepper to taste
Slow roast the butternut squash cut in half and wrapped in aluminum foil at 325 degrees for about an hour. After it has cooled scoop out and puree. Gently mix together the butternut squash puree with the ricotta, eggs, and Parmesan cheese. The flour will be last ingredient to mix.
Rest the mixture in refrigerator for about half an hour.
After place some flour on a working surface so dough does not stick to surface. Roll out dough to half inch diameter and cut into inch pieces.
Sautee pan with 3 oz butter, 4 ounces vegetable stock 2 tablespoons of black truffle paste & salt & pepper to taste.
When ingredients have blended together add the cooked gnudi for at least a minute so as the gnudi absorbs some sauce