Ricotta Dumplings In Broth |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
The Ricotta and Parmesan cheese add a zesty taste to homemade beef broth. Ingredients:
for the ricotta dumplings |
generous 1 cup ricotta cheese |
1 egg |
2-1/2 ounces all-purpose flour, plus extra for coating |
pinch of nutmeg |
4 cups beef stock (see below) |
3 tbl olive oil |
salt and pepper to taste |
parmesan cheese, freshly grated, to pass at table |
for the beef stock |
1-1/2 lbs lean beef, cut into cubes |
1 lb, 5 oz. veal, cut into cubes |
1 onion, coarsely chopped |
1 carrot, coarsely chopped |
1 leek, trimmed and coarsely chopped |
1 celery stalk, coarsely chopped |
salt to taste |
Directions:
1. Directions for Beef Stock: Place meat in large pan, and add cold water to cover, bring to a boil slowly over medium low heat. Skim off any fat that comes to the surface, and add onion, carrot, leek, and celery - season with salt to taste. Lower heat and simmer for about 3-1/2 hours. Remove from heat, strain into a bowl, let cool, then chill in refrigerator. When fat has solidified on the surface, carefully remove and discard.
2. Directions for Ricotta Dumplings: Beat Ricotta with a wooden spoon until smooth, then stir in the egg, flour, and nutmeg and season with salt and pepper to taste. Shape mixture into small dumplings the size of hazelnuts. Coat dumplings lightly in flour. Bring Beef Stock to a boil over low heat. Heat oil in skillet, add the dumplings, and cook until golden brown on all sides. Drain on paper towels. Put dumplings in soup tureen and ladle the stock over them. Serve immediately, passing bowl of Parmesan at the table. /
|
|