Ri­cotta Dumplings in Tomato Sauce


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1 ta­ble­spoon olive oil, plus 2 ta­ble­spoons ex­tra + 1 clove gar­lic, crushed + 1 fresh small red chilli, seeded, finely chopped

+ 400g can chopped toma­toes + 1 cup wa­ter + 2½ cups re­duced-fat fresh ri­cotta + 1 onion, finely chopped + 2 eggs, lightly whisked + 2 ta­ble­spoons self-rais­ing flour + ¼ cup flat leaf-pars­ley, finely chopped, plus ex­tra leaves, to serve + ½ cup freshly grated parme­san, plus ex­tra, shaved, to serve + 1/3 cup dried pack­aged bread­crumbs + 4 slices sour­dough bread, to serve + Mixed salad leaves, to serve

Heat oil in a large saucepan over mod­er­ate heat. Add the gar­lic and chilli; cook and stir for 30 sec­onds or un­til fra­grant. Re­duce heat. Add toma­toes and the wa­ter. Sim­mer, un­cov­ered, for 5 min­utes or un­til mix­ture re­duces slightly. Mean­while, com­bine ex­tra oil, ri­cotta, onion, egg, flour, pars­ley, parme­san and bread­crumbs in a large bowl. Roll ta­ble­spoons of mix­ture into balls. Gently place ri­cotta balls in tomato sauce; turn to coat. Cover; sim­mer for 10 min­utes or un­til balls are firm. Sprin­kle with ex­tra parme­san and ex­tra pars­ley. Serve with sour­dough bread and salad leaves. Serves 4

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