Ricotta dumplings
Cut the bacon into pea-sized squares and sauté in a pan with a small piece of butter.
Add a generous splash of Grappa, flame it then put them in a bowl and let them cool.
Then add the grated bread crumbs, ricotta, 30 g Vezzena grated cheese, salt, a hint of nutmeg, whole eggs and the white sifted flour in the end.
Stir and mix the ingredients, taste and adjust according to your taste, then let stand in a cool place for at least half an hour.
Place over heat a large saucepan with plentiful water and bring to boiling point salting it rightly.
Drop the ricotta mixture into it, using a double tea spoon, and cook the dumplings in boiling water until they rise to the surface.
Then lift them from the water with a slotted spoon and place them on a hot dish, sprinkle with the remaining grated cheese and sprinkle with the remaining melted butter.
Recommended Grappa:
Sarpa di Poli
Recipe from the book "Grappa & Cucina. Nella tradizione delle Venezie".
- Ingredients:
300 g fresh ricotta
200 g white flour
100 g crumb of stale white and grated bread
100 g cut bacon (large slice)
80 g butter
80 g grated Vezzena cheese
5 eggs
Grappa
Salt
Nutmeg - Author:
- Sergio Boschetto, Galliano Rosset, Amedeo Sandri
- Typology:
- First Courses
- Preparation time:
- About 1 hour
- Notes:
- Typical recipe from Trento, they are also called "gnocchi de poina”. An old proverb says that "of poina, the more you eat and less you conclude", in relation to the fact that this food is delicate and delicious, has a very low nutritional value. In Veneto, instead, it says "hand of puina", and it means you are butterfingers, you drop everything from your hands.
