Fiurit is one of those products that testifies to the cheesemakers' desire to waste nothing from milk production: it is a delicate cheese, it's the bloom that the cheesemaker takes before forming the ricotta. An ancient tradition brought to the table in this recipe from Contrada Bricconi!

Ingredients - for 450gr of gnocchetti

270 gr ricotta cheese
16 gr of egg white
160 gr of type 00 flour
4 gr salt
500 gr fresh spinach
Grated mountain cheese 200 gr
Smoked Fiurit 150 gr x 10 pax (Alternatively 150 gr kefir)
Rue for decoration

For the Wild Garlic Oil

150 gr sunflower oil
70 gr wild garlic

Procedure

To make in advance:

For the green gnocchetto: sift the ricotta cheese through a wide mesh, smoke it 15 minutes in the smoker 4 times. Knead the night before keeping the dough coarse. For wild garlic: blend in a thermomix at max speed for 7 to 8 minutes. Allow oil to seep through a paper towel overnight. place in a fine-tipped bottle.

Clean spinach, blanch in boiling salted water for 3 minutes. Cool with water and ice and blend in a thermomix at max speed until bright green and smooth.

Place the fiurit in a tall steel container, add 2 hot coals inside, cover with lid and let it smoke 30 minutes.

Form 1/2 cm long, thin cylinders with the gnocchi dough. Sprinkle them with plenty of flour and cut them, preserving the square shape. Cook them in salted water for 2 minutes, emulsify with a little butter and water, cream 50gr gnocchi with 20gr green cream and a tablespoon of grated aged cheese from the mountain.

Plate in a small bowl, fill the rim with a drizzle of Wild Garlic Oil and place the smoked fiurit on it with the help of a teaspoon. Garnish with 3 rue leaves.