I 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
- 200 g flour
- 225 g whey ricotta
- 3 egg yolks
- 30 g freshly grated Parmesan
- pinch nutmeg
- salt and pepper to taste
- 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
- Mix the dumpling ingredients together in a large bowl to form a dough.
- Knead the dough on a floured board for 3-5 minutes.
- Roll the dough into a long, thin sausage shapes. Then, cut the ‘sausages’ into dumplings 2 cm long.
- Heat the olive oil in a frying pan and fry onion until transparent, then add wine, rosemary, stock cube and tomatoes.
- Boil and simmer the sauce for 5 minutes.
- While waiting for the sauce, cook the dumplings for 5 minutes in a large saucepan of salted boiling water, or until they float.
- Drain the dumplings, then stir them through the tomato sauce.
- 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.