Ricotta Dumplings and Stock Recipe

METHOD:

Prepare the Meat Stock:

Place the meat in a large saucepan, add cold water to cover and bring to the boil. Slow cooking and gentle simmering are essential for successful stock.

Skim off any residue that rises to the surface and add the onion, carrots, leeks and celery and season with salt.

Lower the heat and simmer for about 3 and 1/2 hours.

Remove from the heat, strain into a bowl, leave to cool, then chill in the refrigerator.

When the fat has solidified on the surface carefully remove and discard.

Prepare the Dumplings in Broth:

Beat the ricotta with a wooden spoon until smooth, then stir in the egg, flour and nutmeg and season with salt and pepper.

Shape the mixture into small dumplings the size of hazelnuts.

Coat the dumplings lightly in flour.

Meanwhile, bring the stock to the boil over a low heat.

Heat the olive oil in a frying pan, add the dumplings and cook until golden brown all over.

Drain on kitchen paper.

Put the dumplings into a soup tureen and ladle in the stock. Serve with Parmesan cheese.

Let's Eat!