Sunday, December 06, 2009

Ricotta Dumplings with spicy sausage, mushrooms and sage



While I was away in Lithuania and wasn't using the Internet for almost 10 days, my favourite foodblogs got loaded with really great, easy and absolutely delicious dishes. So during the next few days I'm going to try most of them. Today I made a dish from my favourite Greek food blog Kalofagos.com. However, this dish sounds more Italian than Greek. Still, I liked the way it looked and really missed ricotta dumplings ( I grew up eating similar dumplings from Lithuanian cottage cheese!) and I love mushrooms and sage. A really great combination!!! Still I made some changes according to what I had in my fridge - used Turkish spicy sausage ( suçuk), frozen spinach and dry sparkling wine, and increased the amount of flour as the dumplings seemed too sticky.

What do we need:

for dumplings:

150 gr ricotta cheese
80 gr of flour
some starch for dusting ( Kalofagos.com used semolina flour)
a pinch of salt and pepper
1 big egg
50 gr of Graviera cheese or any other firm cheese

for the sauce:

1/2 dried Chorizo sausage
olive oil
4 shallots
4 cloves of garlic
1 cup of Oyster mushrooms or fresh mushrooms of your choice
1/2 cup dry white wine
1 tsp of fresh thyme
1 tbsp of fresh sage
1 cup of baby spinach ( I used a handful of frozen spinach)
salt and pepper to taste
shaved Graviera cheese

What we have to do:

1. Carefully drain ricotta cheese and mix with beaten egg, grated Graviera cheese, salt and pepper. Then slowly add flour. Leave the dough to rest for 30 min then form dumplings ( It makes 30 dumplings). Place them on dusted surface until boiling time comes ( for freezing options read here). Then bring a pot of water to boil, add a generous amount of salt and place all the dumplings. When it starts to boil, boil until they rise to the top of the pot and then remove them with a slotted spoon. ( It takes about 3 min).
2. To make the sauce, in a hot pan add sliced mushrooms and sausage. Saute your Chorizo and mushrooms until until they are light brown. Remove with a slotted spoon and reserve.
3. In the same pan add some olive oil, chopped shallots and minced garlic. When they get soft, add wine, sage, thyme and simmer until the sauce reduces to half. Now add sauteed mushrooms and sausage. Toss to coat with the sauce. Correct seasoning with salt and pepper.
4. As soon as your dumplings have cooked, use a slotted spoon to scoop and transfer the dumplings to the pan. Add the spinach and toss to coat the dumplings with the sauce and to slightly wilt the spinach.
5. Serve with a drizzle of olive oil and some shaved cheese. Enjoy!!!
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3 comments:

  1. Glad you tried this dish and the addition of Sujuk sounds wonderful. Thank you for linking to the recipe!

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  2. Jolita, this really sounds wonderful. I'm curious now as to how they would taste.

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  3. Thank you so much for comments! The dish was really great! The dumplings were fluffy and worked well with savoury sauce. I'm not a fan of wine in my food, but this time it was tasty!!!

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