Recipe

Ricotta Dumplings And Stock Recipe

Add Step-by-Step Photos	Victoriaregina / All my dishes 6 months, 2 weeks ago 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... More Prep:30m Cook:250m Servings:4	Victoriareg
	cheese nutmeg beef veal

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Fans

goblue434

juels

tinadunlap

momo_55gra

equalizer

peetabear

pleclare

shine

choclytcan

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

METHOD:

Prepare the Meat Stock:

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.

Skim off any residue that rises to the surface and add the onion, carrots, leeks and celery and season with salt.

Lower the heat and simmer for about 3 and 1/2 hours.

Remove from the heat, strain into a bowl, leave to cool, then chill in the refrigerator.

When the fat has solidified on the surface carefully remove and discard.

Prepare the Dumplings in Broth:

Beat the ricotta with a wooden spoon until smooth, then stir in the egg, flour and nutmeg and season with salt and pepper.

Shape the mixture into small dumplings the size of hazelnuts.

Coat the dumplings lightly in flour.

Meanwhile, bring the stock to the boil over a low heat.

Heat the olive oil in a frying pan, add the dumplings and cook until golden brown all over.

Drain on kitchen paper.

Put the dumplings into a soup tureen and ladle in the stock. Serve with Parmesan cheese.

Let's Eat!

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Comments

shine 6 months, 2 weeks ago said:
Escoffier would be proud to call this his recipe... very nice meat stock, and the dumplings are a perfect match!
You consistently post excellent recipes -- such a nice facet to add to the many wonderful gastronomic works that are found here. I hope you intend to stay here for a long while.

Big smiles,
Ray

momo_55grandma 6 months, 2 weeks ago said:
Great tasty recipe thnaks bunches high5

peetabear 6 months, 2 weeks ago said:
Nice recipes... I ditto Shine's comments... five..

juels 6 months, 2 weeks ago said:
Wow, what a unique and lovely recipe! Nothing like I have ever tried before! Love the ricotta dumpling idea! 5 forks easily, thanks!

conner909 6 months ago said:
This surely intrigued me! Looks really delicious. I do have some homemade chicken stock in the freezer...hmmmm. Am gonna try this! Thanks!

tinadunlap 3 months, 2 weeks ago said:
This is very impressive. I love to cook but only from scratch. the only change i would do is to cook some beef ribs overnight in the oven on 250 degrees to add the great flavor to cooked broth. Love ricotta and it's so easy to make all you need is milk vinegar and some cheesecloth. thanks for the great recipe.

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