Homemade Ricotta & Spinach Dumplings with Tomato Salsa
This morning I wake bright and early and lean out of the bedroom window in search of the sun, trying to decide if it is warm enough to have breakfast in my little courtyard garden. We are heading for a heatwave, so they say. But it is not quite here yet. I brave the slight morning chill, wearing a warm cardigan, with my hands wrapped around a hot cup of tea. They seem quite precious, those quiet moments, before my day of cooking, shooting, editing, writing and correspondence begins.
Lunch when I finally get around to it, is a dish of spinach dumplings using fresh ricotta that I made yesterday, served with a fresh tomato salsa. I am not sure why, but making my own ricotta always feels like an achievement. There is something satisfyingly self sufficient about it, despite the fact that it could not be simpler. The only equipment you need is a sieve, a bowl and a square of muslin. I prefer my ricotta to be a little firmer, so I usually make it the night before I need it, often doubling the recipe as it keeps well in an airtight container in the fridge for up to 5 days.
Brightly coloured heirloom or heritage tomatoes are readily available at this time of year and make a wonderful salsa. If you cannot find them, simply substitute with cherry tomatoes. You will also need some fresh anchovies for the salsa. Often served as tapas, fresh anchovies are usually marinated in oil and vinegar and found in tubs in the deli section at supermarkets. I would not be tempted to use tinned or jarred anchovy fillets instead, the flavour and texture is quite different.
Homemade Ricotta & Spinach Dumplings with Tomato Salsa
Adapted from a recipe by Donna Hay
Prep time: 2 hours 20 mins
Cook time: 10 mins
Total time: 2 hours 30 mins
Serves: 4
Ingredients
Homemade ricotta (makes 200g)
750ml whole milk
250ml double cream
1/2 teaspoon of sea salt flakes
2 tablespoons of lemon juice
Spinach dumpings
200g baby spinach leaves, wilted, dried and chopped
200g fresh ricotta (either homemade or shop bought)
50g parmesan, finely grated, plus extra for garnish
50g plain flour, plus a little extra for dusting
2 eggs
small bunch of fresh chives, chopped
1 clove of garlic, crushed
40g unsalted butter
Heirloom tomato salad
300g, mixed tomatoes, halved or quartered depending on size
12 fresh anchovy fillets, chopped (see note above)
a small bunch of mint, leaves removed
1 clove of garlic, crushed
2 tablespoons of olive oil
1 tablespoon white wine vinegar
sea salt and freshly ground pepper
Instructions
Start by making the ricotta, preferably the night before, but at least two hours in advance. Line a sieve with a square of muslin and place over a large bowl.
Place the milk, cream and salt in a large pan over a medium heat and stirring continuously, bring to the boil.
Add the lemon juice and reduce the heat to low, stirring continuously for another two minutes. Remove for the heat and allow to stand for 5 minutes.
Pour the milk mixture into the muslin covered sieve. Leave to one side at room temperature for two hours to drain or overnight in the fridge.
When the ricotta has drained, discard the liquid (whey) and store in an airtight container in the fridge for up to five days.
Next make the tomato salad. Place the tomatoes, chopped fresh anchovies, mint leaves, garlic, olive oil, vinegar in a bowl, stir to combine and season with salt & pepper. Set aside.
Make sure that you have squeezed as much water as possible from the cooked, cooled spinach. Place it in a bowl, along with the spinach, ricotta, parmesan, flour, chives and garlic and a pinch of salt and ground black pepper. Mix to form a sticky dough.
Take a tablespoon of the dough and roll it into an an oblong dumpling, adding a dusting of flour. Repeat with the rest of the mixture.
Place a large saucepan of water over a high heat and bring to the boil. Cook the dumplings in small batches until the are firm and float to the surface. This will take 2-4 minutes. Remove with a slotted spoon and set aside.
Melt the butter in a non stick frying pan over a medium heat. Cook the dumplings in batches for two minutes or so, until golden on both sides.
Serve with the tomato salsa and extra parmesan.