/ck/ - Food & Cooking

>>9025614
Lobster roe gnudi, pre-cooking. Essentially a mixture of lobster roe, home made ricotta hung in cheesecloth for 48 hours to remove all the excess liquid, egg yolk, and a tiny bit of 00 flour that is then rolled into balls and submerged in semolina, uncovered, in the fridge for about 12 hours. The semolina draws water from the mixture and turns into a pasta-like coating.