Ingredients
- INGREDIENTS:
- FOR THE MEAT STOCK:
- 1 and 3/4 lb lean beef, cut into cubes
- 1 lb 5 oz veal, cut into cubes
- 1 onion, coarsely chopped
- 2 oz carrots, coarsely chopped
- 3 and 1/2 oz leeks, trimmed and coarsely chopped
- 1 celery stick, coarsely chopped
- Sea Salt
- FOR THE DUMPLINGS:
- 9 oz ricotta cheese
- 1 egg (WASH SHELL BEFORE USE)
- 2 and 1/2 oz plain flour, plus extra for coating
- Pinch of freshly grated nutmeg (I grate fresh nutmeg-terrific taste)
- 3 tablespoons extra virgin olive oil
- Sea or Kosher Salt and pepper
- Parmesan cheese, freshly grated
Directions
- 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!
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