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Prosciutto Wrapped Ono with Crispy Gnudi

Course Dinner, Main Course
Total Time 3 days 1 hour
Servings 6



  • 1 pound 13 oz whole milk ricotta
  • 1 egg
  • 4 oz parmesan grated
  • 1/4 tsp nutmeg
  • semolina as needed to cover


  • 6 slices prosciutto
  • 6 4-5 oz ono fillets
  • pepper

Basil Cream

  • 1 cup white wine
  • 1/2 lemon
  • 8 black peppercorns
  • 1/2 shallot chopped 1 tbsp
  • 2 stems basil
  • 1 clove garlic chopped
  • 1 1/2 cups cream
  • 1/3 cup basil chopped fine
  • salt and pepper to taste



  • Strain the ricotta for 1 hour before making the gnudi. Line a sheet pan with a thick layer of semolina. Mix the ricotta, egg, parmesan, and nutmeg. Season with a little salt if needed. Using two spoons, form the ricotta into oval shapes and place them on top of the semolina about 1/2 inch apart. When all of the gnudi have been shaped cover with more semolina. Place them uncovered in the refrigerator for 3 days to dry out. On the last day, remove the gnudi from the semolina. They should have a dry exterior coating of semolina.
  • When the fish is in the oven begin frying the gnudi. Heat a large skillet with a thin layer of oil over medium-high heat. When the oil is shimmering, add the gnudi to the pan in batches. Flip them over to brown on all sides. Drain on paper towels and keep warm until ready to serve.


  • Season the ono with pepper. Lay the prosciutto slices out flat. Lay the fish at one end and roll it in the prosciutto. This can be done a day in advance. Preheat the oven to 350 degrees Heat a large skillet with 2 tbsps of oil over medium heat. When the oil shimmers add the fish. Brown it on all sides, transfer it to a sheet pan, and cook in the oven for 8-10 minutes 130-135 degrees.

Basil Cream

  • In a small pot combine the wine, shallots, garlic, peppercorn, and basil stems. Add the lemon to the pot, squeezing the juice in first. Bring to a simmer over medium-low heat and reduce to 1/4 cup. Add the cream to the pan and reduce it to half. Strain the sauce and season with salt and pepper. Keep over low heat until ready to serve. When ready to serve add the chopped basil. Spoon a thin layer of sauce on the plate. Top with gnudi, and the fish. Serve immediately.