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Categories:
milk eggs fresh breadcrumbs freshly grated Pecorino cheese flat leaf parsley freshly ground black pepper flour chicken broth
Viewed: 95 - Published at: 5 years agoIngredients
- 1 1/4 cups (285 grams) Homemade Ricotta or store-bought whole-milk ricotta
- 2 large eggs
- 1/2 cup (40 grams) fresh breadcrumbs
- 1/2 cup (50 grams) freshly grated pecorino cheese
- 2 tablespoons finely chopped flat-leaf parsley, plus more for garnish
- Freshly ground black pepper
- 1 cup (5 ounces/140 grams) all purpose flour for coating
- 2 quarts (2 liters) chicken broth, preferably homemade
Method
- Prepare the Dumplings: If using store-bought ricotta, put it in a sieve set over a bowl for about 30 minutes to allow any excess moisture to drain.
- Homemade ricotta does not need additional draining.
- In a bowl, combine the ricotta, eggs, breadcrumbs, pecorino, parsley, and several grinds of black pepper.
- Mix thoroughly with a fork.
- Refrigerate for 30 minutes to firm the mixture so the dumplings will be easier to shape.
- Make a bed of flour on a dinner plate.
- For each dumpling, use 1 heaping teaspoon of the ricotta mixture and roll it between your palms into a ball about 3/4 inch (18 millimeters) in diameter.
- Roll in flour to coat lightly, then arrange on a tray.
- You should be able to make sixty to sixty-five balls.
- You can make the balls up to 4 hours ahead.
- Refrigerate uncovered on the tray.
- Bring the chicken broth to a boil in a 4-quart (4-liter) pot.
- Reduce the heat to a bare simmer and add the balls.
- Cook until they float to the surface, 2 to 3 minutes; do not allow the broth to boil or the dumplings may break apart.
- Divide among eight soup bowls and serve at once, garnishing with chopped parsley.
