Bread and Cheese Dumplings

35 min
0 People
35 min
INGREDIENTS for 0 people
  • 3 ½ oz stale bread
  • 7 oz ricotta cheese
  • 3 ½ oz grated Parmigiano Reggiano cheese
  • ½ cup milk
  • 2 eggs
  • lemon zest , grated
  • nutmeg
  • salt and pepper

First of all, prepare the condiment: cold, put into a casserole the tomato sauce, the onion cut into wedges, the sage, a large knob of butter, and some salt and pepper. Warm over moderate heat for 10-15 minutes; turn off the heat and eliminate the onion and sage. For the dumplings: cut the bread into cubes, douse with the milk and leave to rest for 20 minutes so that they soften. Working with a fork, reduce the bread to a pulp and mix the Ricotta with it. Lightly whip the egg whites and add them to the mixture together with the lemon zest, grated cheese, a pinch of nutmeg, and salt and pepper. At the end, the mixture should be consistent and homogeneous: if too soft, add a little more grated cheese. Bring some salted water to the boil and with the aid of a teaspoon, form some small pellets of mixture and toss these into the water. Gradually drain with a slotted spoon as they float to the surface and serve dressed with the tomato sauce piping hot.

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