At the restaurant, this dish is drizzled with tomato sauce, then garnished with salami and sautéed zucchini.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Cook broccoli in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Using slotted spoon, transfer broccoli to bowl of ice water and cool. Drain well. Return water in saucepan to boil. Add potato; cook until tender, about 15 minutes. Drain. Transfer broccoli to food processor and blend well. Add potato and process to puree. Add 1/2 cup broth and blend well. With machine running, gradually blend in extra-virgin olive oil. Season to taste with salt and pepper. DO AHAED: Broccoli sauce can be made 1 day ahead. Cover and refrigerate.
- Using electric mixer, beat ricotta in large bowl until smooth. Beat in mozzarella. Form mixture into 6 rectangular dumplings, each about 3 1/2 x 2 x 3/4 inches. Place on baking sheet; cover and refrigerate 4 hours.
- Pour enough olive oil into very large skillet to reach depth of 3/4 inch. Heat oil to 350°F. Whisk 1 1/2 cups water, yolk, and pinch of salt in large bowl; whisk in 3/4 cup flour. Set batter aside. Place remaining 1 cup flour in medium bowl. Coat each dumpling in flour, turning to coat. Dip into batter, then fry until very pale golden, about 3 minutes per side. Using slotted spoon, transfer to paper towels to drain.
- Bring broccoli sauce to simmer in medium saucepan, thinning with more vegetable broth if necessary.
- Spoon 1/3 cup sauce into center of each of 6 plates; spread with back of spoon into round. Top each with 1 dumpling.
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love