From the counter to the courts – Chef Marc Forgione and Tennis Champion Maria Sharapova

Chef Marc Forgione and Tennis Champion Maria Sharapova show us how to make Gnudi All’amatriciana during an exclusive Citi Taste of tennis event.

INGREDIENTS

1⁄2 pound of guanciale (or pancetta)
3 tbsp extra virgin olive oil
3tsp red pepper flakes, or more/less to taste
1 small yellow, chopped
2 large cloves garlic, minced
1 (28-ounce) can whole tomatoes, crushed with your hands
kosher salt
freshly-cracked black pepper
1⁄2 cup grated Parmigiano-Reggiano

DIRECTIONS

1.Cut the guanciale into 1⁄2” thick pieces. Place in  a deep sauté
pan, add olive oil and cook over low heat for 10 minutes until
crisp. Remove the guanciale using a slotted spoon and set aside.
2. Turn the heat up to medium and add crushed red pepper
flakes and sauté for 1  minute, stirring occasionally. Add chopped
onions and sauté for 5 minutes or until softened and translucent,
stirring occasionally.
3. Add the garlic and sauté for 2 minutes, stirring occasionally.
Season with salt. Add in the crushed tomatoes and stir to combine.
4.Simmer the sauce for a bout 20-25 minutes.
5.Season with more salt (to taste) and freshly ground black
pepper. If you want it a little more spicy, add a pinch or two of
more red pepper flakes. Toss with gnudi and finish with parm.

Gnudi:
13.5 ozricotta
2 large eggs, beaten
1⁄2 cup finely grated parmigiano-reggiano
1/3 oz kosher salt
1 pinch fresh nutmeg
81⁄2 oz flour, plus more for dusting
Semolina, for dusting

DIRECTIONS

1. Pulse ricotta in a food processor.
2. Place the ricotta and the rest of the ingredients into a bowl and mix very gently until combined.

3. Once dough forms, transfer to a semolina – dusted table. Dust

with more semolina and knead a few times. Cover loosely for

30 minutes.

4. Use a rolling pin to roll out the dough to 1⁄2” thick rectangle.

Using a pizza cutter, cut into strips and then squares.

5. Blanch for 2minutes in salted water and transfer directly into

the pan with sauce.