This dish hails from Corsica where it goes by the name of Strozzapreti. These dumplings are a lovely way to highlight the spring flavors of chard and mint.
Note: be sure to start this recipe by setting out the ricotta to drain the night before.
|2 bn||Swiss chard (stemmed)|
|1 t||salt (plus more to taste)|
|1 1⁄4 c||ricotta (drained in a cheesecloth-lined sieve overnight)|
|16 T||butter (melted, divided)|
|1⁄3 c||mint (finely chopped)|
|1⁄4 c||flour (plus more for dusting)|
|2 t||oregano (dried)|
|2 clv||garlic ( minced)|
|2 T||lemon juice|
|pepper (to taste)|
Bring a large pot of water to a boil. Add the chard and cook until tender, about 2 minutes. Drain, and place on a clean kitchen towel. Roll the chard into a ball and squeeze it, wrapped in the towel, to drain the excess water. Finely chop the chard and place in a bowl. Add the 1 teaspoon of salt, ricotta, 8 tablespoons of the butter, mint, flour, oregano, egg yolks, garlic, and pepper. Fold the ingredients together until well-combined.
Using two spoons, shape the mixture into about 12 oval dumplings. Place on a baking sheet and dust them with flour. Place in the freezer for 30 minutes.
Bring a large pot of salted water to a boil. Gently add the dumplings and cook until tender, about 4-6 minutes. Use a slotted spoon to transfer to a serving dish.
Heat the rest of the melted butter in a skillet over medium heat about 5 minutes until lightly browned. Whisk in the lemon juice and salt and pepper to taste. Pour the melted butter over the dumplings and serve.
Be sure to start this recipe by setting out the ricotta to drain the night before.