Borage and Ricotta Dumplings in Mushroom Broth | James Beard Foundation

Name: Borage and Ricotta Dumplings in Mushroom Broth | James Beard Foundation
Total time: 90 min
Ingredients: 1/2 cup minced shallots; 1/4 cup extra virgin olive oil, plus more as needed; Kosher salt; 2 pounds borage leaves, washed, dried, and coarsely chopped; 3 1/2 pounds fresh ricotta cheese, homemade or store-bought (see Note); 1 1/2 cups finely grated Parmigiano-Reggiano cheese; 1 cup “00” flour; 15 twists freshly ground black pepper; 10 grates nutmeg; 1 large whole egg; 1 large egg yolk; Semolina flour, for dusting; 1 1/2 cups Mushroom Stock; 2 tablespoons unsalted butter; Extra virgin olive oil; Borage flowers, to garnish

www.jamesbeard.org

“This recipe is inspired by my good friend Eric Korsh—the executive chef at the North End Grill in New York City. His version had chopped spinach in the dumplings, which he served with mushrooms...

View full recipe on www.jamesbeard.org

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.jamesbeard.org.

Share this recipe:

Cooking tools: