SERVES 4
Preparation Time: 20 minutes plus resting time
Cooking Time: 40 minutes
Ingredients
*100 ml milk
*1 bay leaf
*1 shallot, thinly sliced
*250 g quick-cooking oats
*200 g sheep’s-milk ricotta cheese
*40 g grated Parmesan cheese
*1 egg yolk
*200 g baby spinach
*2 eggs
*100 g breadcrumbs
*1 head wild radicchio
*Extra virgin olive oil
*1 tablespoon balsamic vinegar
*Salt and black pepper
Method
1. Preheat the oven to 180°C. Line a sheet pan with parchment paper.
2. In a small saucepan, combine the milk, bay leaf, shallot, and a pinch of salt and heat over very low heat for 5 to 6 minutes, until the milk is just steaming. Discard the bay leaf.
3. Put the oats in a medium bowl and pour the milk mixture over them, then let stand for 5 minutes.
4. Transfer the oats to a food processor and add the ricotta, Parmesan, egg yolk, spinach, and some pepper. Process until the mixture is well combined and smooth. Let stand for 10 minutes.
5. In a small bowl, beat the eggs with a pinch of salt. Put the breadcrumbs in a shallow dish. Shape the oat-ricotta mixture into walnut-size balls and flatten them lightly with your palm.
6. Dip the balls into the beaten egg, letting any excess drip off, then roll them in the breadcrumbs to coat completely and set them on the prepared pan.
7. Drizzle the balls with a little olive oil and bake for about 30 minutes.
8. Meanwhile, put the radicchio in a medium bowl and dress it with the vinegar, some oil, and a pinch of salt. Serve the dumplings hot, with the radicchio alongside.
Recipe from The Vegetarian Silver Spoon: Classic & Contemporary Italian Recipes by The Silver Spoon Kitchen (Phaidon, £35.00)
June 20, 2020 at 05:00PM
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The Vegetarian Silver Spoon cookbook:oat, spinach and ricotta dumplings recipe - Homes and Property
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