Spinach Dumplings With Pepper Sauce Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Eggs | 2 Large, separated | |
| 1 cup part-skim ricotta cheese | ||
| Frozen chopped spinach | 1 pound, squeezed | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| 1/4 teaspoon each salt and black pepper | ||
| Olive oil | 2 Teaspoon | |
| Roasted red peppers | 2 To taste, drained, rinsed (For the pepper sauce:) | |
| 1 cup basil leaves, rinsed and patted dry | ||
| Garlic | 1 Clove (5gm), sliced (For the pepper sauce:) | |
| Olive oil | 1 Tablespoon (For the pepper sauce:) | |
| 1 tablespoon balsamic or red wine vinegar | ||
| 1/4 teaspoon each salt and black pepper | ||
Directions
1 ln a large bowl, combine the potatoes, eggyolks, ricotta cheese, spinach, flour, 2 tablespoons of the Parmesan, salt, and pepper.
In a very clean medium-size bowl, usingan electric mixerseton high speed, beatthe egg whites until they hold stiff peaks.
Stir 1/3 of the whites into the potato mixture, then gently fold in the remainder.
2 Preheat the oven to 400° F.
Lightly grease an 11"x9"x 2" baking dish.
With dampened hands, shape the mixture into oval balls, using 1/4 cup per ball, and place in the prepared bakingdish (you should have 16 dumplings).
Sprinkle with the remaining Parmesan cheese and drizzle with the oil.
Bake for 20 to 25 minutes or until golden.
5 Meanwhile, prepare the pepper sauce.
In a food pro-cessoror blender, whirl the peppers, basil, and garlic forabout 30 seconds or until pureed.
Add the oil, vinegar, salt, and pepper and whirl several seconds more or until well blended.
Arrange 4 dumplings on each serving plate and spoon some sauce over each serving.
In a very clean medium-size bowl, usingan electric mixerseton high speed, beatthe egg whites until they hold stiff peaks.
Stir 1/3 of the whites into the potato mixture, then gently fold in the remainder.
2 Preheat the oven to 400° F.
Lightly grease an 11"x9"x 2" baking dish.
With dampened hands, shape the mixture into oval balls, using 1/4 cup per ball, and place in the prepared bakingdish (you should have 16 dumplings).
Sprinkle with the remaining Parmesan cheese and drizzle with the oil.
Bake for 20 to 25 minutes or until golden.
5 Meanwhile, prepare the pepper sauce.
In a food pro-cessoror blender, whirl the peppers, basil, and garlic forabout 30 seconds or until pureed.
Add the oil, vinegar, salt, and pepper and whirl several seconds more or until well blended.
Arrange 4 dumplings on each serving plate and spoon some sauce over each serving.
Chef
