Yield: Makes 4 to 6 servings If you're a cheese fiend you'll love this one: Warm ricotta dumplings, served with a savory sun-dried tomato romesco sauce, topped off with crumbles of blue cheese. Serve, enjoy, repeat.Ingredients: For the sun-dried tomato romesco:1/4cup sun-dried tomatoes, coarsely chopped
1/2cup piquillo peppers
1Teaspoon pimenton
2tablespoons sherry vinegar
1garlic clove, minced
1/2cup slivered almonds, toasted
1/2cup extra virgin olive oil
salt and freshly ground black pepper
3ounces Point Reyes Blue cheese (or Valderon)
1/4cup of basil, chiffonade
For the dumplings:salt
1cup ricotta cheese
3egg yolks
1pinch of nutmeg
1/3cup of flour
No comments:
Post a Comment