Ricotta Dumplings And Stock |
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Prep Time: 0 Minutes Cook Time: 250 Minutes |
Ready In: 250 Minutes Servings: 4 |
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Different and very enjoyable. The most time-comsuming part is the stock; so I make the biggest pot I can and freeze a few buckets. This can be made from chicken or turkey also and of course veggie stock. Although you do not think of too many soups as summer fare, this one is light enough to serve for a brunch or appetizer to a BBQ or roast. Ingredients:
ingredients |
for the meat stock |
1 and 3/4 lb lean beef, cut into cubes |
1 lb 5 oz veal, cut into cubes |
1 onion, coarsely chopped |
2 oz carrots, coarsely chopped |
3 and 1/2 oz leeks, trimmed and coarsely chopped |
1 celery stick, coarsely chopped |
sea salt |
for the dumplings |
9 oz ricotta cheese |
1 egg (wash shell before use) |
2 and 1/2 oz plain flour, plus extra for coating |
pinch of freshly grated nutmeg (i grate fresh nutmeg-terrific taste) |
3 tablespoons extra virgin olive oil |
sea or kosher salt and pepper |
parmesan cheese, freshly grated |
Directions:
1. METHOD:
2. Prepare the Meat Stock:
3. Place the meat in a large saucepan, add cold water to cover and bring to the boil. Slow cooking and gentle simmering are essential for successful stock.
4. Skim off any residue that rises to the surface and add the onion, carrots, leeks and celery and season with salt.
5. Lower the heat and simmer for about 3 and 1/2 hours.
6. Remove from the heat, strain into a bowl, leave to cool, then chill in the refrigerator.
7. When the fat has solidified on the surface carefully remove and discard.
8. Prepare the Dumplings in Broth:
9. Beat the ricotta with a wooden spoon until smooth, then stir in the egg, flour and nutmeg and season with salt and pepper.
10. Shape the mixture into small dumplings the size of hazelnuts.
11. Coat the dumplings lightly in flour.
12. Meanwhile, bring the stock to the boil over a low heat.
13. Heat the olive oil in a frying pan, add the dumplings and cook until golden brown all over.
14. Drain on kitchen paper.
15. Put the dumplings into a soup tureen and ladle in the stock. Serve with Parmesan cheese.
16. Let's Eat!
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