Ricotta And Nutmeg Dumplings With Gorgonzola Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Food networ, Food2 | 6 | Servings | |
INGREDIENTS
| 400 | g | Ricotta cheese |
| 2 | T | Freshly grated Parmesan |
| cheese | ||
| 3 | Egg yokes | |
| 1 | T | Semolina |
| A good pinch of freshly | ||
| grated nutmeg | ||
| Salt and pepper | ||
| 15 | g | Butter |
| 2 | T | Double cream |
| 100 | g | Gorgonzola cheese |
| 1 | T | Chopped fresh parsley |
INSTRUCTIONS
Mash the ricotta in a bowl with the Parmesan cheese, egg yolks, semolina, nutmeg, salt and pepper and mix well. On a lightly oiled surface roll the paste into thin rolls about 1 cm (1/2 inch) in diameter, then cut with a sharp knife into balls or pieces about 2 cm (3/4 inch) long. Melt the butter with the cream in a saucepan. Add the gorgonzola cheese and cook over a very low heat, crushing and stirring the cheese until you have a well-blended sauce. Lower the dumplings one at a time on a slotted spoon into boiling water and let them simmer for about 2 minutes or until they rise to the surface. Serve hot with the sauce and sprinkled with parsley. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 306
Calories From Fat: 184
Total Fat: 21.3g
Cholesterol: 67.3mg
Sodium: 775.1mg
Potassium: 128.4mg
Carbohydrates: 6.6g
Fiber: <1g
Sugar: <1g
Protein: 23g