2021 Giro d’Italia - Stage 17: Canazei to Sega di Ala
The final rest day is in the books and it’s just 5 more days of racing and delicious Italian meals. Much like today’s stage, a combination of ups and downs in the mountains of northern Italy, I had a bit of a scramble this morning myself. I thought I already had today’s stage’s meal prepared...I did not! It’s been a busy month in life and at work and trying to prepare blog-worthy dishes essentially everyday since the beginning of the month. Thankfully, this dish came together pretty quickly and it’s as pretty as it is delicious. Savory Ricotta Dumplings with Sweet Strawberries and their syrup. It is very hot today and this light treat will help power me through the remainder of the work day.
Ricotta Dumplings with Strawberry Sauce
adapted from Lidia Cooks from the Heart of Italy, Lidia Bastianich
Large container of strawberries, hulled and quartered
1/2 cup sugar
1/4 cup fresh lemon juice
6 tbsp butter
1.5 lbs ricotta con latte
2 eggs, lightly beaten
1 cup flour
Bring a large pot of salted water to a boil. Meanwhile, prepare the strawberries and dump them into a medium saucepan with the sugar and lemon juice. Stir and simmer over medium-low heat, stirring occasionally, until the syrup thickens and strawberries soften.
When finished, remove from heat and cover.
While the strawberries cook, melt the butter in a skillet over low heat. Turn the heat off when the butter has melted.
Meanwhile, combine the ricotta, eggs and ¼ tsp of salt in a bowl. Stir together until incorporated. Sprinkle the flour on top and mix until combined.
Prepare a jar of cold water and an ice cream scoop and lower the boiling water to a gentle simmer.
Dip the scoop into the water and get a nice round of cheese mixture. Drop into the simmering water and repeat the process until all the ricotta mixture has been used.
Once the balls come to the surface, keep simmering, extremely gently, for another 5 minutes. During the last 5 minutes, reheat the melted butter over low heat.
When the dumplings are ready, using a slotted spoon, transfer them to the warm butter and roll around the dumplings to coat in butter fully. Then turn off the heat and let the dumplings rest a few minutes.
On a plate, spoon some sauce and strawberries. Place the dumpling on the plate and cover with more strawberries and sauce.
______________________________ Copyright 2021, Brendan McCann, All Rights Reserved.
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