Vote Of Thanks By Best Man

GNOCCHI WITH RICOTTA AND SARDINES .... SCIUE 'SCIUE'

you remember me in the Foodies some time ago? ... What was it May? June? On June 30.

Well, I have kept in mind as well as a series of frames made of clear faces, smiles, handshakes, I also have a tangible memory of that night, passed too quickly: a package of Angelo Parodi sardines .

author of so great a gift was Sonia of "Where the dishes" we also invited to participate in the competition "Serve-and-shoot and I, to be worthy of this precious unexpected gift and it took me quite a lot 'to think about how to best use.

In fact, the sardines suitable to be used in so many ways ... too bad that at my house we are all traditionally carnivores that "fish eaters", hehe ...

So, not having my grandmother's recipe from which to draw and copy a formula providing for the use of this ingredient, I had to do my own thing and look for their worthy place in the kitchen entrusting their versatility on the one hand and my imagination on the other hand ...

The first thing that came to my mind the default is to use them in a sauce typically Mediterranean, with lots of capers, olives and oregano .... but then I said to myself that the flavor of the sardines, as decided, was in danger of being lost. Then, the option that I jumped on his head was to put the sardines inside the mixture of the paste .... but this idea turned out to be, alas, unrealistic.

Much better then inserted into the mixture of gnocchi, those Ricotta recipe infallible Lydia of "Tzatziki for breakfast" (people new to your blog, you'd better jump on us because, besides being a volcano of ideas, his recipes are a real guarantee doses!) , who happened to her was also present at Foodies in MI!

RICOTTA GNOCCHI AND SARDINES ... SCIUE 'SCIUE'

Ingredients for the gnocchi (x 4 people), recipe Lydia :

• 250 gr
• of ricotta cheese 160 grams of flour 00
• 6 tablespoons grated Parmesan cheese 2 eggs



• 120 gr sardines Angelo Parodi
• a pinch of salt

Ingredients for the sauce sciuè sciuè:

• 4 or 5 tomatoes San Marzano
• a pinch of salt a pinch of sugar
• basil
• white onion
• extra virgin olive oil

Procedure: Prepare

the first batter of the dumplings that will rest in the fridge.

Drain the sardines from their oil and mash with a fork, then mix it with ricotta cheese, add eggs, flour, Parmesan and salt (with doses occho ... sardines are already 'pretty tasty). Formed a fairly homogeneous mixture and store in refrigerator covered with plastic wrap for an hour.

Prepare a very simple tomato sauce. Privatel before the skin by soaking in boiling water for a few seconds after a cross engraved on the skin. Then cut into pieces and throw them into the pan where you have already made half a white onion saute in olive oil. Cook the tomatoes with salt and add sugar to counteract the acidity. Finally add the basil leaves washed.

picks up the dough from the fridge, made of long sausages with a diameter of one inch and cut the gnocchi. Pass them on line gnocchi (that invention!), So that they may form a small basin that welcomes the best sauce.

plunge in boiling salted water and drain as soon as they surfaced.

At this point you do not need anything but water them with tomato sauce and serve immediately!