Ricotta Dumplings With Mushroom Sauce
Sauce
6 tablespoons olive oil
4 cups sliced mushrooms (about 10 ounces)
1 tablespoon fresh lemon juice
1/2 cup dry vermouth
Dumplings
1 cup fresh ricotta cheese (about 7 1/2 ounces)
2 eggs, separated
1 tablespoon freshly grated Parmesan cheese
1/3 cup all purpose flour
1 cup plus 2 tablespoons fresh white breadcrumbs
6 tablespoons (3/4 stick) butter
Freshly grated Parmesan cheese
Chopped fresh chives
For Sauce: Heat oil in heavy large skillet over medium heat. Add
mushrooms and lemon juice and saute until mushrooms are brown, about 6
minutes. Add dry vermouth. Boil 3 minutes, scraping up browned bits.
Set aside. (Can be prepared 1 day ahead. Cover and chill.)
For Dumplings: Blend ricotta, yolks and 1 tablespoon Parmesan in
processor. Add flour and process until smooth. Transfer mixture to
large bowl. Season with salt and pepper. In medium bowl, beat egg
whites until stiff but not dry. Fold whites into ricotta mixture in 2
additions. Fold in breadcrumbs.
Pour water into heavy large skillet to depth of 2 inches. Bring to
simmer over medium heat. Drop batter by rounded tablespoons into water.
Cover and cook 3 minutes. Turn dumplings over, cover pan and cook 3
minutes longer. Using slotted spoon, transfer dumplings to paper towels
and drain.
Bring mushroom sauce to simmer. Add 6 tablespoons butter and stir just
until melted. Place dumplings on platter and spoon sauce over. Sprinkle
with additional Parmesan and chives.
Makes 12 Dumplings.
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