Ricotta Dumplings in Broth
From flavorsofitaly 16 years ago
- 20 minutes to make
- Serves 4
The Ricotta and Parmesan cheese add a zesty taste to homemade beef broth.
Ingredients
- For the Ricotta dumplings: shopping list
- generous 1 cup ricotta cheese shopping list
- 1 egg shopping list
- 2-1/2 ounces all-purpose flour, plus extra for coating shopping list
- pinch of nutmeg shopping list
- 4 cups beef stock (see below) shopping list
- 3 Tbl olive oil shopping list
- salt and pepper to taste shopping list
- parmesan cheese, freshly grated, to pass at table shopping list
- For the Beef Stock: shopping list
- 1-1/2 lbs lean beef, cut into cubes shopping list
- 1 lb, 5 oz. veal, cut into cubes shopping list
- 1 onion, coarsely chopped shopping list
- 1 carrot, coarsely chopped shopping list
- 1 leek, trimmed and coarsely chopped shopping list
- 1 celery stalk, coarsely chopped shopping list
- salt to taste shopping list
How to make it
- 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.
- 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. http://flavorsofitaly.blogspot.com/
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