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Ricotta Dumplings With Mushroom Sauce

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs November 19 1 Servings

INGREDIENTS

6 T Olive oil
4 c Sliced mushrooms, about 10
ounces
1 T Fresh lemon juice
1/2 c Dry vermouth
1 c Fresh ricotta cheese, about
7 1/2 ounces
2 Eggs, separated
1 T Freshly grated Parmesan
cheese
1/3 c All purpose flour
1 c Plus 2 tablespoons fresh
white
breadcrumbs
6 T Butter, 3/4 stick
Freshly grated Parmesan
cheese
Chopped fresh chives

INSTRUCTIONS

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.  Bon Appetit
November 1992  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5541
Calories From Fat: 2946
Total Fat: 334.8g
Cholesterol: 1099.6mg
Sodium: 8532.3mg
Potassium: 2987mg
Carbohydrates: 332.3g
Fiber: 12.6g
Sugar: 30.1g
Protein: 297.8g


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