Tuesday, 7 January 2014

Crispy Ricotta Dumplings with Rosemary & Sage and Prosciutto Topping

If you're in need of comfort food then look no further, plus it's simpler to make than it looks. Give it a try and you'll definitely be surprised at how easy it is and how impressive the results are. If you've mustered up enough energy to start entertaining guests again then this will work as a great main dish. It's very colourful and the contrast between the hot and the cold parts is fantastic as is the beautiful scent created by the fresh herbs. It's wholesome, home made and hearty...what more could you be after?

Crispy Ricotta Dumplings with Rosemary & Sage and Prosciutto Topping

Cooking / Preparation Time - 45 mins
Feeds - 4/6

Dumpling Mix
2 x Cups of Ricotta (2 x 250g pots)
1.5 x Cups of Parmesan - Finely grated
1  1/4 x Cup of plain flour 
2 x Free range eggs
1/4 x Nutmeg
1/4 Zest of lemon 
White pepper
Rock salt & black pepper

Sage & Rosemary Butter
2 x Large sprigs of rosemary
4 x Sage leaves per serving
1/2 x Pack of butter
Rock salt

2 x Red pepper - Sliced lengthways into 1cm wide strips and roasted until crispy round the edges.
Watercress - 1 x Handful per serving
Prosciutto - 1 x Slice per serving

Instructions - 
Start by combining the dumpling mix and stir together thoroughly until you have a sticky but together mixture. Next roll it into a ball, adding a little extra flour if you need to. Make sure that you flour the kitchen surface before rolling out the mixture into a tube and slicing into portions. Transfer these onto baking paper with a dusting on either flour or fine semolina. Aim to cook 3 to 4 dumplings at a time in a large pan of generously salted boiling water for between 6 to 8 minutes. Your dumplings should float to the top and no longer be sticky in the centre when sliced. 
In a frying pan melt the butter on a medium heat adding the sage, rosemary and rock salt. Next add the cooked dumplings and fry until golden on both sides.

TIP - Dry the dumplings with kitchen towel before frying and they'll cook a lot quicker.

Allowing 3 to 4 dumplings per serving, stack them into the centre of the plate and sprinkle round the fresh watercress.  Next add the crisp, roasted red peppers in the middle along with the prosciutto and pour over a spoonful of the herb butter. Garnish with the crispy sage leaves.

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