Recipe

Ricotta Dumplings In Broth Recipe

	Flavorsofitaly / All my dishes 2 years ago The Ricotta and Parmesan cheese add a zesty taste to homemade beef broth. Prep:300m Cook:20m Servings:4	Flavorsofit
	beef italian

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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

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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Comments

shirleyoma 2 years ago said:
Sooooooooo good! Love this recipe! bookmarked!

blueyegrl814 2 years ago said:
Sounds excellent...thanks!

nakedchef 1 year, 11 months ago said:
I love your recipes, thanks

turlak 1 year, 10 months ago said:
I just have to try this! I am buying 1/2 a cow at the end of this month, and this is one of the 1st things I plan on trying, if it can get below 50 degrees here...sounds good for a cold night!
~Dawn

flavorsofitaly 1 year, 10 months ago said:
Lucky you with that side of beef, turlak! I remember when I used to buy all my beef that way. So much less fat than anything you can buy in stores, and much more flavor.

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