Ricotta Dumplings with Sun-dried Tomato Romesco and Crumbled Blue Cheese
If you're a cheese fiend you'll love this one: Warm ricotta dumplings, served with a savory sun-dried tomato romesco sauce, topped off with crumbles of blue cheese. Serve, enjoy, repeat.
Makes 4 to 6 servings
|1/4||cup sun-dried tomatoes, coarsely chopped|
|1/2||cup piquillo peppers|
|2||tablespoons sherry vinegar|
|1||garlic clove, minced|
|1/2||cup slivered almonds, toasted|
|1/2||cup extra virgin olive oil|
|salt and freshly ground black pepper|
|3||ounces Point Reyes Blue cheese (or Valderon)|
|1/4||cup of basil, chiffonade|
|1||cup ricotta cheese|
|1||pinch of nutmeg|
|1/3||cup of flour|
- In a food processor, combine the garlic and nuts with a small amount of oil. Grind into a fine moist paste. Add the sherry vinegar, pimenton, sun-dried tomatoes and piquillo peppers and puree for a few minutes.
- With the machine on, slowly pour 1/2 cup of olive oil until sauce is the desired consistency. Season with salt and pepper to taste. Set aside.
- Bring a medium pot of salted water to a boil, then reduce the heat to moderate to maintain a very gentle boil.
- Combine the ricotta with the egg yolks, nutmeg, and 1/4 teaspoon salt in a medium mixing bowl. Gradually stir in the flour to form a soft dough. Test the dumpling dough before adding more flour by dropping a small spoonful of the dough into the boiling water.
- Once the dumpling floats to the surface, let it poach for 45 seconds. If the dumplings break apart while cooking, you’ll need to add a bit more flour to the dough and test again. Just don’t overwork the dough, or it will become tough.
- Drop the remaining dough by tablespoonfuls into the boiling water and poach the dumplings for 45 seconds. As soon as they are done, use a slotted spoon to transfers to a bowl. Drizzle with extra virgin olive oil and toss to coat.
- Spread about 1/4 cup of the romesco on the center of the plate. Top with 5 dumplings. Crumble blue cheese on top, and garnish with basil.
Check out more recipes for Vegetarian