Tom standing next to the cheese he is makingI just spent an enjoyable weekend with friends making cheese. We took an amazing intensive course to learn to produce a range of cheeses including cheddar, Camembert, feta, mozzarella, whey ricotta, milk ricotta, Chabichou and quark. I now have a certificate to say that I am a ‘Master Cheesemaker’ – I can’t wait to put that one on my CV.

Now that we have a fridge full of cheeses, it’s time to make cheese dumplings!

Whey ricotta dumplings

Makes 2 generous portions

Ingredients

Ricotta dumplings with a tomato sauce sprinkled with Parmesan cheese

For dumplings

  • 200 g flour
  • 225 g whey ricotta
  • 3 egg yolks
  • 30 g freshly grated Parmesan
  • pinch nutmeg
  • salt and pepper to taste

For sauce

  • 1 tbsp olive oil
  • 1/2 onion, diced
  • 1 tsp dried rosemary
  • 1/2 cup red wine
  • chicken stock cube
  • can of tomatoes
  • extra grated Parmesan for serving

Method

  1. Mix the dumpling ingredients together in a large bowl to form a dough.
  2. Knead the dough on a floured board for 3-5 minutes.
  3. Roll the dough into a long, thin sausage shapes. Then, cut the ‘sausages’ into dumplings 2 cm long.
  4. Heat the olive oil in a frying pan and fry onion until transparent, then add wine, rosemary, stock cube and tomatoes.
  5. Boil and simmer the sauce for 5 minutes.
  6. While waiting for the sauce, cook the dumplings for 5 minutes in a large saucepan of salted boiling water, or until they float.
  7. Drain the dumplings, then stir them through the tomato sauce.
  8. To serve, spoon the dumplings into a bowl and sprinkle with extra Parmesan cheese.

The whey ricotta was lighter and fluffier than the whole milk ricotta we made. It’s created from the whey left over from making other types of cheeses – in this case cheddar and Camembert. It makes some very lovely dumplings.

Advertisements

One response »

  1. The dumplings look fantastic. I am sure they tasted just as good. You certainly are multi talented – hoops, cooking, movies, music, now cheese ….. Cheers Graham

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s