Episode 20 – Restaurant Beba in Montreal – Ricotta Gnudi

“Best kept secret in Montreal”

The Chef:  Ari Schor, Chef Owner Restaurant Beba Montreal

Ari Schor was born in Argentina.  He moved to Montreal in 2012. Prior to Beba, he served as chef de cuisine for David McMillan and Fred Morinat Liverpool House, and among Schor’s highlights there was preparing the state-like dinner for former president Barack Obama and Prime Minister Justin Trudeau in June 2017.

Photography Credit: Matthew Perrin

List of the ingredients:

Fresh Ricotta
Milk, full fat – 1.5 Liter
Cream, 35% – 750 ml
Salt, kosher – 10 ml (two teaspoons Vinegar, white – 70ml (4.5 tablespoons)

– Combine the milk, cream and salt in a pot. Bring up to a heavy simmer, add the vinegar and stir for 10 seconds to combine. Turn heat off.
– Place pot on a trivet off the fire and let it cool down to room temperature.
– Strain the curds from the whey with the use of a cheesecloth or coffee filter-lined strainer.
– Allow for the whey to strain for an hour. Refrigerate ricotta overnight. You can save the whey and use it to replace water or chicken stock in recipes (I like to braise pork cheeks with it).

Ricotta – 750g ricotta
Flour, All Purpose – 1 cup
Egg, Large – 1
Black Pepper, ground – 5ml (1 teaspoon) Salt, kosher – 15 ml (1 tablespoon) Semolina – 400g

– In a bowl combine ricotta, egg, black pepper and salt. Add all the All Purpose flour at once and mix quickly until just combined. Let the mix rest in the fridge for an hour.
– Find a tray or baking pan that can fit in your fridge comfortably. I used an 11” by 18” baking pan. Dust it with half of the semolina.
Scoop the ricotta mix from the bowl with a small serving spoon (they should be approximately two tablespoons worth of mix per ball) and drop the scoops of mix directly onto the semolina.
– Working quickly, roll the drops of mix in semolina, then roll with your hands to form little balls.
– Once all the balls are formed, sprinkle on remaining semolina and roll the balls in the pan until they are all fully coated.
– Dry uncovered in the fridge for 12-24 hours. If after 12 hours they still feel a bit moist, pull the tray out, roll them in the semolina again like you saw in the video, then dry in the fridge for an additional 6/12 hours.
– Cook them all at once in a pot of salted, boiling water. Once they all float to the surface, they are ready to be served!
– At this point, you can do as you wish with them. If you have a braised lamb shoulder, you can dress them gently with the sauce. You can glaze them with butter and a touch of pasta water. You can plate them and garnish with some good olive oil, or a walnut pesto. Get creative. Have fun!

Discover this recipe by clicking on the video
Cook at home and stay safe!


The Restaurant: Beba

A family owned restaurant, two brothers offering an Argentine cuisine, inspired by Italy and Spain and utilizing the best ingredients that Quebec has to offer. The menu changes constantly, following the seasons, and is always made up of about ten plates (plus a couple of desserts), and a couple of specials.
Their empanadas are becoming famous, as well as their Flan with dulce de leche.
The wine list is a delight for wine connoisseurs, emphasizing natural, organic, small-producer wines with many reasonably priced options by the glass
3900 Rue Ethel, Verdun Montreal, QC H4G 1S4

Photography Credit: Matthew Perrin

The City: Montreal
Montreal is a unique and eclectic city that offers the best of both worlds: Europe & North America.
It is a city for art lovers with great museums and also a foodie detination: colorful markets, ethnic cuisine, charcuterie and cheeses of Quebec, hip and trendy restaurants.

The Highlights:
The Old Montreal: historic paved streets and stone buildings that will transport you to St Malo.
There is also a unique Scandinavian spa on the water.
The Biodome: The greenery and humidity of its tropical rainforest in the depths of winter, or its collection of penguins that’s unique to Canada.

Food Crawl: Mile End, the Plateau, and the McGill Ghetto—is known to have the best of the best in signature dishes; Fairmount and St-Viateur for hot and fresh bagels from wood-fired ovens, Schwartz’s for Montreal-style smoked meat, and La Banquise for poutine day or night.



Operations & Reservations

3477 Rushbrooke street, Suite 302

Verdun, QC, H4G 1S8 CANADA

Corporate Headquarters

107-27 71st Avenue, Suite 403

Forest Hill, NY 11375

Phone: 1-514-285-8758

Toll free: 1-866-285-8758

Fax: 1-514-285-9128

Email: info@eetvl.com