250 g/9 oz nicotta cheese 1 egg
65 g/2 1/2 oz plain flour, plus cxtra for coaling pinch of freshly grated nutmeg
1 litre/1 3/4 pints Meal Stock
3 tablespoons olive oil salt and pepper
Parmesan cheese, freshly grated, to serve


1.Beat the ricotta with a wooden spoon until smooth, then in the egg, flour and nutmeg and season with salt and pepper.
2.Shape the mixture into small dumplings the size of hazelnuts.
3.Coat the dumplings lightly in flour. Meanwhile, bring the stoc to the boil over a low heat. Heat the olive oil in a frying panas the dumplings and cook until golden brown all over.
4.Drain on kitchen paper. Put the dumplings into a soup tureen and ladie in the stock. Serve with Parmesan.

Leave a Reply

Your email address will not be published.