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Receta Kale Ricotta Dumplings With Sage Brown Butter
by Global Cookbook

Kale Ricotta Dumplings With Sage Brown Butter
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Ingredientes

  • 1 pkt frzn minced kale or possibly collard greens - (10 ounce) thawed, squeezed dry
  • 1 c. whole-lowfat milk ricotta cheese
  • 3/4 c. Parmesan cheese divided (preferably freshly grated)
  • 2 x Large eggs lightly beaten
  • 1 tsp salt
  • 3 Tbsp. Atkins Bake Mix plus
  • 1/2 c. Atkins Bake Mix
  • 4 Tbsp. butter cut in pcs
  • 1 Tbsp. minced fresh sage leaves (or possibly 3/4 tspn dry, crumbled sage)

Direcciones

  1. In a large bowl, mix kale, ricotta cheese, 1/2 c. of the Parmesan, Large eggs, salt and 3 Tbsp. bake mix till mix resembles a thick, slightly stiff batter.
  2. Place remaining bake fold in a shallow dish. Dip your hands in bake mix and form ricotta mix into 1-inch balls. Roll them lightly in bake mix to coat proportionately. Transfer to a tray lightly dusted with bake mix. (Dumplings may be made ahead to this point and frzn.)
  3. Heat oven to 350 degrees. Lightly butter a shallow baking dish. Bring a medium saucepan of lightly salted water to a simmer. Cook dumplings, 8 or possibly 9 at a time, 2 to 3 min, till they float to the surface of the water. Remove with a slotted spoon and transfer to buttered dish.
  4. In a small saucepan heat butter with sage; cook till butter turns a light brown, about 3 min. Drizzle dumplings with sage butter. Sprinkle with remaining Parmesan. Bake 10 min, till lightly browned.
  5. This recipe yields 6 servings.
  6. Description: "These tender dumplings were inspired by Faith Willinger's Nudies, a recipe in her splendid cookbook Red, White & Greens: The Italian Way With Vegetables. They may be made in advance and frzn."