Real African Dishes: [MC-AllEthnic-Recipes] Ricotta and Bread Dumplings with Red Wine Porcini Broth- Mediterranean

Monday, June 17, 2013

[MC-AllEthnic-Recipes] Ricotta and Bread Dumplings with Red Wine Porcini Broth- Mediterranean - 21g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

Ricotta and Bread Dumplings with Red Wine Porcini Broth

Recipe By :Chef/Owner Ana Sortun of Oleana, Cambridge, MA
Serving Size : 7 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups cubed bread
1 cup milk
1 whole egg -- and 1 yolk
1 Tablespoon heavy cream
1/2 cup ricotta
1/4 cup grated parmesan cheese -- and a little more to sprinkle on top
Fresh grated nutmeg -- to taste
Salt and pepper -- to taste
1 teaspoon chopped fresh thyme
To serve: -- Red Wine Porcini Broth

Cut bread in rough pieces. Place in large bowl and add milk and cream.
Toss and press into milk. Let soak for about 10 minutes. Squeeze out as
much liquid as possible and place in a food
processor.

In small batches, process until mixture forms a dough consistency. Does
not have to be completely smooth. The mixture should be able to form a
ball with very small chunks of bread still un-processed. Set aside.

In another mixing bowl, beat eggs and cheeses with nutmeg, salt and
pepper. Check for seasoning. Carefully stir in bread mixture, fresh thyme
and check seasoning again.
Form into little football shapes or round dumplings using a heaping
tablespoon of bread mixture and gently panfry, golden brown each side.

Place 3-4 dumplings on a serving plate and top with 1/2 cup of sauce.
Sprinkle with Parmesan cheese and serve.

Yield: 6-8 servings or approximately 24 dumplings

Red Wine Porcini Broth
1/4 cup dried porcini -- soaked in hot water for 20
minutes and drained
1 leek -- white part only, sliced
2 cups red wine
2 cloves chopped garlic
1 cup crushed canned tomatoes -- or 1 cup fresh plum
tomatoes; peeled, seeded and roughly chopped
2 cups water -- or vegetable broth
4 Tablespoon butter
1/2 head lettuce -- or escarole, washed and roughly cut

Place porcini, leeks and red wine in a sauce pan and simmer until mixture
is reduced to a glaze. The wine will be thick and syrupy.
Add garlic, tomato and water to red wine mixture and continue to simmer
another 20 minutes or so until broth reduces by half.
Stir in lettuce or escarole and continue to cook until the lettuce becomes
soft and tender. Season with salt and pepper to taste and whisk in butter.

Yield: 6 to 8 servings

Cuisine:
"Mediterranean"
Source:
"James Beard Foundation, Greens TAPAS CHALLENGE r e c i p e s"
S(Formatted by Chupa Babi in MC):
"June 2013"
Yield:
"24 dumplings"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 185 Calories; 7g Fat (35.4%
calories from fat); 8g Protein; 21g Carbohydrate; 1g Dietary Fiber; 49mg
Cholesterol; 318mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Non-Fat Milk; 1 Fat.

Nutr. Assoc. : 2337 0 0 0 0 0 0 0 0 0