Antipasti : Spinach Dumplings with Bagna Cauda
Spinach Dumplings with Bagna CaudaCOOKING TIME: 30 Minutes
SERVING SIZE: 6-8
- 1 1/2 of thick bread crumbs
- 1/2 cup of ricotta cheese
- 8 oz of sauted spinach
- 1/3 cup of My Brothers Olive Oil
- 1 whole egg
- 1 cup of milk
- 1 cup of grated parmesan cheese
- 6 cloves of minced garlic
- 12 anchovy fillets finely chopped
- 6 tablespoons of butter at room temperature
- In a large mixing bowl add breadcrumbs, ricotta cheese, spinach, the whole egg, milk, salt (to taste), parmesan, and the olive oil to create the dough.
- As you roll the dough in your hands make dough balls about 1 1/2- 2 inchs wide.
- Boil a large pot of water and add the dough one at a time to the water, they will begin to float to the top of the water when they are ready.
- To create a little crisp to the dumplings add them a few at a time to a pan with oliove oil and lightly brown each side.
- In another saucepan add the butter, 1/2 cup tablespoon of olive, anchovies, garlic over low heat and stir. Add pepper, salt or other seasoning to taste and pour over doumpling before serving.
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Bagna Cauda is a traditional Northern Italian dip is served with vegetables and breads to create a more complex flavor.