food for thought

by michelle

ricotta dumplings with apricots and walnut crumb

with one comment

These dumplings remind me a little of the Austro-Hungarian food of my childhood.

ricotta-dumplings-with-apricots-and-walnut-crumb

Place 2 cups of fresh ricotta cheese in a bowl and add 1 large egg and ¾ of a cup of plain flour. Mix thoroughly with a fork then, with wet hands, roll the mixture into balls and place them on a plate. Refrigerate while you make the walnut crumb. Roughly chop a cup of walnuts (this can be done in a food processor). Heat a fry pan and add the walnuts, allowing them to toast a little before adding 1 -2 tablespoons of butter and 2-3- tablespoons of brown sugar. Stir well until the butter and sugar melt and coat the walnuts. Remove from the heat. To cook the dumplings, bring a pot of water to a rapid boil then drop them in one at a time. When they have  risen to the surface, allow them to cook a few minutes more before removing them carefully with a slotted spoon. Serve hot with stewed or tinned apricots and a good serving of the walnut crumb.

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Written by michelle picker

September 7, 2013 at 6:08 am

One Response

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  1. love this flavor combination!

    lindalitebeing

    September 7, 2013 at 6:25 am


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