A simple little Italian dumpling made without the potato.
Recipe:
250g Ricotta cheese
190g tipo 00 flour
3 egg yolks
50g truffled pecorino cheese
Pinch maldon salt
10g chopped chives
A fairly easy task and can be thrown together in no time at all. Throw it all in a bowl and mix by hand until you have a course dough, tip out and roll into a sausage shape as thick as your thumb.
They increase in size so don't be tempted to make them too big. Cut with a sharpe knife roughly 2cm in size.
Place them into a pot of salty rapidly boiling water, once they float then place them into a pan of foamy butter and cook until golden.
Season and serve with anything you like, my favourite is a few mushrooms, pancetta & pea's.
