Saturday, January 09, 2010

Ricotta crab dumplings

I think these might be a bit like gnudi, which are Italian dumplings that are like the filling of ravioli without the pasta: 2 C homemade ricotta 2 eggs, beaten 1.5 C homemade crab salad Mix together. Wrap 1-oz portions in plastic wrap and secure into golf-ball shapes. Poach in simmering water until firm. Blend 1 can chopped tomatoes, 1/2 C heavy cream, a pinch of white pepper, a pinch of salt, a pinch of dried thyme, and a pinch of ground fennel. Bring to a brisk simmer. Ladle over dumplings.

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