The Root will hold a Throwback Thursday Feast on January 28th. All the dishes will be classics from famous French Chef Jacques Pepin.
This recipe is courtesy of Executive Chef, Nick Rodgers of The Root:
Serves 4 as an appetizer
1 cup Whole-milk ricotta cheese
1/2 cup all-purpose flour
1 large egg
1/2 teaspoon salt
1/2/ teaspoon freshly ground pepper
2 tablespoons grated Pecorino Cheese
2 tablespoons shredded fresh basil leaves
3 tablespoons unsalted butter
1 tablespoon olive oil
1 1/2 tablespoons additional grated Pecorino cheese
Minced Fresh Chives (optional)
Combine the first 7 ingredients in a food processor and process for 10 seconds, or mix in a bowl with a whisk.
Bring about 3 inches of water to about 190 degrees (just under a boil) in a large saucepan. Using two large spoons scoop up and form 8 oval shaped quesnelles (about 3 tablespoons each), dropping them into the simmering water as you go. Poach for about 10 minutes, rolling the quenelles over in the water halfway through the cooking so they cook on both sides. Remove with a slotted spoon and drop into a bowl of ice water. When the quenelles are cold, drain and refrigerate until ready to serve.
At serving time heat the butter and oil in a large nonstick skillet, add the quenelles and saute, covered, over medium heat for 3 to 4 minutes. Turn them over, sprinkle with cheese, cover and cook for about 4 minutes longer. Sprinkle with the chives, and serve.
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