Strozzapreti (Swiss Chard and Cheese Dumplings)

Name: Strozzapreti (Swiss Chard and Cheese Dumplings)
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 2 bunches Swiss chard (about 2 lbs.), stemmed; 1 tsp. kosher salt, plus more; 1 lb. ricotta, drained overnight, 1 ¼ cups reserved; 16 tbsp. unsalted butter, melted; 1 ⁄ 3 cup finely chopped mint; 1 ⁄ 4 cup flour, plus more; 2 tsp. dried oregano; 4 egg yolks; 2 cloves garlic, minced; Freshly ground black pepper, to taste; 2 tbsp. fresh lemon juice

Serves
serves 4

BETH ROONEY

In Corsica, these herb-packed cheese dumplings showcase the wild greens of the island and make a great starter course to a summer meal. This recipe first appeared in our May 2012 issue along with David McAninch's story Pleasure Island.

Ingredients

2 bunches Swiss chard (about 2 lbs.), stemmed
1 tsp. kosher salt, plus more
1 lb. ricotta, drained overnight, 1 ¼ cups reserved
16 tbsp. unsalted butter, melted
¹⁄₃ cup finely chopped mint
¹⁄₄ cup flour, plus more
2 tsp. dried oregano
4 egg yolks
2 cloves garlic, minced
Freshly ground black pepper, to taste
2 tbsp. fresh lemon juice

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Instructions

Step 1

Bring a large pot of water to a boil. Add chard leaves; cook until tender, about 2 minutes. Drain, and transfer to a kitchen towel; twist into a ball, squeezing tightly, to drain excess water. Finely chop, and transfer to a bowl along with 1 tsp. salt, 1 ¼ cups ricotta (save remaining for another use), 8 tbsp. butter, mint, flour, oregano, yolks, garlic, and pepper. Using 2 spoons, divide and shape mixture into about twelve 2-oz. oval dumplings; dust with flour. Transfer dumplings to a baking sheet, and freeze 30 minutes.

Step 2

Bring a large pot of salted water to a boil. Add dumplings; cook until tender, 4-6 minutes. Using a slotted spoon, transfer dumplings to bowls. Heat remaining butter in a 10″ skillet over medium-high heat until lightly browned, about 5 minutes; whisk in juice and salt and pepper. Drizzle over dumplings before serving.

Bring a large pot of water to a boil. Add chard leaves; cook until tender, about 2 minutes. Drain, and transfer to a kitchen towel; twist into a ball, squeezing tightly, to drain excess water. Finely chop, and transfer to a bowl along with 1 tsp. salt, 1 ¼ cups ricotta (save remaining for another use), 8 tbsp. butter, mint, flour, oregano, yolks, garlic, and pepper. Using 2 spoons, divide and shape mixture into about twelve 2-oz. oval dumplings; dust with flour. Transfer dumplings to a baking sheet, and freeze 30 minutes.
Bring a large pot of salted water to a boil. Add dumplings; cook until tender, 4-6 minutes. Using a slotted spoon, transfer dumplings to bowls. Heat remaining butter in a 10″ skillet over medium-high heat until lightly browned, about 5 minutes; whisk in juice and salt and pepper. Drizzle over dumplings before serving.