Ricotta dumplings
Recipe first for 4 people based on Ricotta - cooking method to boil fried.
Preparation:
Preparation: Rinse the herbs, then plunge them into boiling salted water and cook them for about 2 minutes. Drain and drain them. Pass them through a vegetable mill together with the ricotta, using the medium disk, and collect the proceeds in a bowl. Incorporate the 2 egg yolks, the flour, 100 g of parmesan, a pinch of salt, a handful of pepper and a grating of nutmeg. Put plenty of water to boil; when it is boiling, add salt, then add the mixture, taking a little at a time with 2 teaspoons. Drain the gnocchetti as they come to the surface and place them on a hot plate, sprinkled with the remaining parmesan. Fry the butter, add the aromatic trite, pour over the dumplings and serve.
Ingredients:
Ingredients: 350 G Herbs (chard) - 300 G Ricotta Romana - 100 G Grana Padano Cheese - 50 G Grana Padano Cheese To Dress - 100 G Butter - 50 G White Flour - 2 Egg Yolks - Chopped Sage - Chopped Marjoram - Rosemary Chopped - Nutmeg - Salt - Pepper
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