Category: Side Dish
Ricotta, sage and garlic dumplings for soup - TastyPlanner.com
When the broth has to be relegated to the backdrop, these light, flavourful dumplings are there to take center stage.
Recipe Source: http://www.food52.com/recip...
8 ounces low fat ricotta cheese
2 garlic cloves, finely minced
1/2 cup fine fresh white bread crumbs
3 ounces finely grated Parmigiano Reggiano cheese
1 pinch white pepper
12 cups good quality, flavorful chicken broth
1. Mix the first seven ingredients in a bowl and mix well. Take teaspoonfuls of the mixture and make small balls (no larger than a small cherry tomato). And then, flatten the balls a bit make a slight indent with your thumb in each one. This shape allows the dumplings to cook through better. Let these set in the fridge on a plate for at least a half hour.
2. In a large saucepan, bring the broth to a rolling boil and turn the heat down to a heavy simmer. Gently place half of the dumplings in the pot and keep the stock simmering as the dumplings cook. The dumplings will float to the top of the broth and get larger by about 50% when they are done. This takes between 4-6 minutes. Use a slotted spoon to remove the dumplings from the pot and keep them warm while you poach the other half of the dumplings.
3. When the second batch is done, gently place the dumplings on top of bowls of piping hot broth. Serve immediately.