| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
November 19 |
1 |
servings |
INGREDIENTS
| 6 |
tb |
Olive oil |
| 4 |
c |
Sliced mushrooms; (about 10 ounces) |
| 1 |
tb |
Fresh lemon juice |
| 1/2 |
c |
Dry vermouth |
| 1 |
c |
Fresh ricotta cheese; (about 7 1/2 ounces) |
| 2 |
|
Eggs; separated |
| 1 |
tb |
Freshly grated Parmesan cheese |
| 1/3 |
c |
All purpose flour |
| 1 |
c |
Plus 2 tablespoons fresh white |
|
|
; breadcrumbs |
| 6 |
tb |
Butter; (3/4 stick) |
|
|
Freshly grated Parmesan cheese |
|
|
Chopped fresh chives |
INSTRUCTIONS
SAUCE
DUMPLINGS
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
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