Ricotta Dumplings and Stock
From victoriaregina 14 years ago
- 250 minutes to make
- Serves 4
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: shopping list
- FOR THE MEAT STOCK: shopping list
- 1 and 3/4 lb lean beef, cut into cubes shopping list
- 1 lb 5 oz veal, cut into cubes shopping list
- 1 onion, coarsely chopped shopping list
- 2 oz carrots, coarsely chopped shopping list
- 3 and 1/2 oz leeks, trimmed and coarsely chopped shopping list
- 1 celery stick, coarsely chopped shopping list
- sea salt shopping list
- FOR THE DUMPLINGS: shopping list
- 9 oz ricotta cheese shopping list
- 1 egg (WASH SHELL BEFORE USE) shopping list
- 2 and 1/2 oz plain flour, plus extra for coating shopping list
- Pinch of freshly grated nutmeg (I grate fresh nutmeg-terrific taste) shopping list
- 3 tablespoons extra virgin olive oil shopping list
- Sea or kosher salt and pepper shopping list
- parmesan cheese, freshly grated shopping list
How to make it
- 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!
The Rating
Reviewed by 11 people-
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 ...more
shine
in Rainier loved it
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great tasty recipe thnaks bunches high5
momo_55grandma
in Mountianview loved it
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nice recipes... I ditto Shine's comments... five..
peetabear
in mid-hudson valley loved it
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