Making your Naki is so simple to do yet the results are absolutely stunning as a great way of using up leftover baked potatoes.
you can make Naki just with flour and eggs. However, the potato gives it a nice light sort of creamy fluffy texture. Cut them in half a teaspoon and scoop them inside those potatoes. I’m using leftover baked potatoes, but it really works as well with leftover ball potatoes, two choices, and get a fork and sort of mash the potato and get it nice and light and fluffy or this little gadget.
It’s called a ricer I suppose it’s a posh word for a potato masher. Just squeeze gently they can see how nice and light is most like fluffy little strands of potato. You can do this on potatoes the hot cocoa through the rice is so much quicker to slice out of there now and I spoon have a quarter in touch salt and pepper.
It’s really important to season the mixture as we go along otherwise naki becomes really bland flour over the ricotta says no lumps. One delicious egg. Give that little whisk. Now make a little well in the center. You want a nice soft, pliable ball of dough. Give that really good mix. Get some time flowers in there.
And this time is like fragrant. It’s just a really nice herb and with ricotta. Tastes brilliant. Just pick the little tips the time flowers. Next, flour your hands generously and knead the mixture into a dough. Fold in and push and basically what it’s doing is getting nice and smooth as it starts to get a little bit wet.
And just that little touch of flour but it was something really nice and soft. Now don’t overwork it just stops the Naki from expanding when it hits the pan. That’s exactly what I want and I sort of soft, fragrant ball. Cut the ball in half. Lightly flour the hands and just roll it gently just think of a big long cigar.
The mixture will start getting a little bit sort of wetter, but do not add lots of flour. Now lightly flour the knife. So when you slice the Naki it doesn’t stick to cut the dough into bite-sized pieces. Just take your finger, dip it in the flour and push it down. Why won’t my knock is not like a pillow. And for me, the most important part here is that not one of them our identity the same shape also bring up to the ball touching all of all in the line the flower your hand, lift up the Naki in the rolling boiling water.
Turn that pan to stop them from sticking at the bottom and let them simmer and they start to sort of tell you they’re cooked when they start floating. Get a pan on. Get that nice and hot.
Now they’re just starting to go up to the top and you can continue cooking like that highlight blanch them in the water take them out and then find them to serve your Naki he olive oil in a frying pan. Gently lift up and look. They’ve doubled in size. Drain it to get rid of excess water and straight into the hot pan.
this is where they start to take on a completely different action as Chris solely takes on the outside. Knock he loves fresh pepper. So pepper in sees I started turning them got this really nice little sort of brown color are they almost popping up now and I little parcels so on the nicer so taste both sides but light and creamy in the center.
Fresh garden peas in the pasta give it a really nice sort of burn was that flavor on the end-users. A little bit of fresh time over the peas and then finally I want to lift it up fresh lemon zest the lemon over smells incredible.