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Ricotta Dumplings Ricotta cheese Parmesan cheese flour egg yolk parsley salt black pepper olive oil skinless flour white wine chicken leeks garlic carrot stalks celery thyme bay leaf sugar snap peas zucchini tomatoes salt
Viewed: 52 - Published at: 8 years agoIngredients
- Ricotta Dumplings
- 1 cup (250) Tre Stelle Ricotta Cheese
- 3 tbsp. (45) Tre Stelle Grated Reggiano Parmesan Cheese
- 1/2 cup (125) all purpose flour
- 1 egg yolk, beaten
- 1/4 cup (50) parsley, finely chopped
- 1/2 tsp. (2) salt
- pinch black pepper
- Stew
- 3 tbsp. (45) olive oil
- 2 lb. skinless, boneless chicken pieces
- , cut into 2 pieces
- 1/4 cup (50) all purpose flour
- 1/2 cup (125) white wine
- 2 prepared chicken stock
- 3 leeks, diced
- 6 cloves garlic
- 1 carrot, peeled and diced
- 3 stalks celery, diced
- 3 sprigs fresh thyme, finely chopped
- 1 bay leaf
- 100 g sugar snap peas
- 1 sm. zucchini, thinly sliced
- 3 plum tomatoes, seeded and chopped
- salt and pepper to taste
Method
- Dumplings: In a medium bowl stir together all of the dumpling ingredients; refrigerate until ready to use.
- Stew: In a large fry pan over medium heat add olive oil and chicken pieces.
- Lightly cook until brown on all sides; approximately 7 10 minutes, transfer to a large saucepan.
- In the original fry pan add flour, stir and cook until brown, add white wine and cook until thickened, stirring constantly approximately 5 minutes.
- Add the chicken stock, leeks, garlic, carrot, celery, thyme and bay leaf to saucepan and slowly bring to a boil.
- Add chopped tomatoes at this time if desired.
- Simmer uncovered for approximately 40 minutes.
- With a slotted spoon remove vegetables and chicken from pan.
- Bring soup mixture to a boil, add sugar snap peas or/ pea pods and zucchini; boil for 2-3 minutes.
- Remove dumpling mixture from refrigerator.
- Drop walnut sized spoonfuls of dumpling mixture into boiling broth; cover and cook for approximately 8 minutes or until dumplings float to the top of the pan.
- Reduce heat to medium and add reserved chicken and vegetables; simmer for 5 minutes.
- Remove from heat and serve.
- Makes 6 servings
