Cook-along - 18 February 2007

This is what Nancy Young made....

Mushroom Gratinate (from Lidia Bastianich's Family Table)

3 tbsp. extra-virgin olive oil 4 tbsp. butter
6 plump garlic cloves, finely chopped
2 1/2 lbs. mushrooms, cleaned and sliced
1 teaspoon chopped fresh thyme leaves
4 fresh sage leaves, chopped
1 tsp. salt
1/2 cup freshly grated Parmigiano-Reggiano or Grana Padano

FOR THE BASE AND GRATIN

12 thick slices hearty wheat bread, lightly toasted
3 tbsp. soft butter
1/4 cup chopped parsley
1 cup freshly grated Parmigiano-Reggiano or Grana Padano

Preheat the oven to 375°.

Heat the olive oil in the skillet over medium heat and sauté the garlic, stirring, until it just begins to color. Add the butter and, when it melts, toss in the mushrooms, sprinkle on the thyme, sage, and salt, and cook, stirring now and then, until the water evaporates and the mushrooms start to caramelize. Remove from the heat, then stir in the grated cheese.

Lay the bread slices in one layer in the baking pan to cover the bottom completely. Spread the soft butter all over the bread and spoon the mushrooms evenly on top, pressing them down into the bread. Sprinkle the parsley on and top with grated cheese. Bake for 10 to 15 minutes until the cheese has browned and the edges of the bread are crisp. Let rest a few minutes, then cut into serving pieces. Makes 12 pieces.

sf's contrbution....

Gnudi - Recipe courtesy Giada De Laurentiis

1 cup whole milk ricotta cheese
1 pound frozen spinach, thawed and squeezed dry
1 cup grated Parmesan
2 eggs
2 egg yolks
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 tablespoons all-purpose flour, plus 1 cup for coating
1 jar store bought marinara sauce, heated

Bring a large pot of salted water to a boil.

In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and yolks. Stir in nutmeg, salt, pepper, and flour. Form mixture in to small, flattened balls.

Dredge the formed gnudi in flour to coat, tapping off the excess. Slide formed gnudi into the boiling water. Be careful not to overcrowd the pan; work in batches if necessary. Remove the gnudi using a slotted spoon after they float to the top and have cooked for about 4 minutes.

Arrange gnudi on a platter and lightly drizzle with marinara sauce.