Sheep's Milk Dumplings from Kefi

January 28, 2009 8:06:21 AM PST
Travel to the Mediterranian, but without leaving Manhattan.The restaurant is Kefi, which loosely translated refers to the euphoric feeling that Greeks get after a great meal.

It's sort of that moment when the plates start getting tossed.

You may end up with that feeling after eating at Kefi at 505 Columbus Avenue on the Upper West Side.

Michael Psilakis, executive chef and co-owner, is sharing this recipe.

Yield: 6 people

Ingredients for Gnudi:

1 lb of sheep's milk ricotta cheese
1/2 tsp of salt
Pinch of white pepper
1/3 cup of pecorino Romano
1 egg
1 1/2 cups of all purpose flour

In a large mixing bowl, combine ricotta, salt, pepper and pecorino and mix well with a spatula. Beat egg and add to ricotta, folding in well. Sprinkle a third of the flour onto a clean, flat working station. Transfer ricotta onto flour. Begin to incorporate flour until it pulls from the surface. Let rest for 10 to 15 min. Cut into 4 equal parts. Dust the station with flour and begin to roll into logs ½ inch in diameter. Using knife, cut logs into ½ inch long dumplings. Transfer to a tray lined with parchment paper, dusted with flour. Continue until all dumplings are complete. You can freeze dumplings for 3 to 4 days. Wrap in plastic on the tray spaced far enough apart so air can flow inbetween.

Ingredients for the Sauce:

1 lb. Loukanika Greek sausage (Sweet or hot Italian sausage can substitute)
3 garlic cloves chopped
1 shallot chopped
3 Tb. Extra Virgin Olive Oil + 1 teaspoon
1 Cup tomato sauce
1/2 Cup chicken stock
4 oz. triple-washed fresh spinach, shopped
4 oz. crumbled feta cheese
1/4 Cup toasted pine nuts
1/2 Cup sliced sundried tomatoes marinated in extra virgin olive oil

Remove the sausage from its casing and crumble. In a large frying pan over medium-high heat brown the sausage lightly in the olive oil. Add garlic and brown lightly, then the shallots. Deglaze the pan with chicken stock and add the tomato sauce, sundried tomatoes and the spinach. In a large pot of boiling salted water, cook the gnudi for 2-3 minutes. Add the cooked gnudi to the pan of sauce, season with salt and pepper, and toss. Plate the dish, sprinkle with crumbled feta, drizzle with one teaspoon of olive oil, sprinkle with pine nuts and serve.

Courtesy of Michael Psilakis, Executive Chef / Co-Owner of Kefi
505 Columbus Avenue, (212) 873-0200


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