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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.
Prep.
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Ingredients
For 12 COM_JOOMRECIPE_SERVING_TYPE_
swiss-chard-and-ricotta-dumplings
- 2 bn Swiss chard
- 1 t salt
- 1 1/4 c ricotta
- 16 T butter
- 1/3 c mint
- 1/4 c flour
- 2 t oregano
- 4 egg yolks
- 2 clv garlic
- 2 T lemon juice
- pepper
Swiss Chard and Ricotta Dumplings Directions
- 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.