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Рецепт Ricotta Dumplings With Mushroom Sauce

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  1. For Sauce: Heat oil in heavy large skillet over medium heat. Add in mushrooms and lemon juice and saute/fry till mushrooms are brown, about 6 min. Add in dry vermouth. Boil 3 min, scraping up browned bits.
  2. Set aside. (Can be prepared 1 day ahead. Cover and chill.)
  3. For Dumplings: Blend ricotta, yolks and 1 Tbsp. Parmesan in processor. Add in flour and process till smooth. Transfer mix to large
  4. bowl. Season with salt and pepper. In medium bowl, beat egg whites till
  5. stiff but not dry. Fold whites into ricotta mix in 2 additions. Fold
  6. in breadcrumbs.
  7. Pour water into heavy large skillet to depth of 2 inches. Bring to simmer
  8. over medium heat. Drop batter by rounded Tbsp. into water. Cover and cook 3 min. Turn dumplings over, cover pan and cook 3 min longer. Using slotted spoon, transfer dumplings to paper towels and drain.
  9. Bring mushroom sauce to simmer. Add in 6 Tbsp. butter and stir just till melted. Place dumplings on platter and spoon sauce over. Sprinkle with additional Parmesan and chives.
  10. Makes 12 Dumplings.
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