Dumplings don't have to be heavy. Try these little balls of cheese that have a surprising route to an exterior shell
|Fresh ricotta cheese||1 Kilogram|
|Grated parmesan||1 Cup (16 tbs)|
|Salt||2 Teaspoon (or to taste)|
|Grated nutmeg||1/8 Teaspoon|
|Garnishes||2 Tablespoon (fresh dill, lightly blanched leaks, finely minced ginger and finely chopped celery)|
|Chicken broth||2 Cup (32 tbs)|
1.Vigorously mixed together until smooth.
2.It is then submerged in durum flour for 36 hour by way of a pastry bag.
3.You can create multiple layers leaving about 2 inches between each. Dumplings are roughly the size of a golf ball.
4.Can be stored in the fridge or freezer.
5.Cook in lightly salted, boiling water until dumpling begins to float.
6.Serve in hot chicken broth and garnish it with fresh dill, celery, leaks and minced ginger.