CookEat Recipe
Ricotta and Capon Dumpling Soup
Soft ricotta, Parmesan and finely minced capon dumplings, poached directly in broth.
Method
Steps
Step 1
Gather the ingredients: 180 g well-drained ricotta; alternatively 90 g ricotta and 90 g raviggiolo; Half a capon breast, about 100 g raw meat; 15 g butter; 30 g finely grated Parmesan; 1 whole egg and 1 egg yolk, adjusted only if needed; Salt, black pepper and nutmeg to taste; Optional: a small pinch of mixed spice or finely grated lemon zest; About 1.5 litres ready-to-use capon or clear meat broth.
Step 2
Cook the capon breast gently in the butter with salt and pepper until the meat reaches 74°C. Cool enough to handle, then chop extremely finely. Alternatively use 100 g lean pork loin, cooked in the same way to 71°C before mincing.
Step 3
Press the ricotta through a sieve if lumpy. Mix with the finely minced cooked meat, Parmesan, egg and yolk, salt and nutmeg. Add a little optional spice or lemon zest only if desired.
Step 4
If the cheese is unusually soft, hold back the egg white at first; if the mixture is too firm, an extra yolk can loosen it. It should hold together as soft spoonfuls without any flour or pasta wrapper. Poach a small test spoonful before adjusting the seasoning; do not taste raw egg mixture.
Step 5
Bring the broth to a gentle boil. Drop in small teaspoonfuls and poach gently until just set throughout, about 3–5 minutes depending on size, checking 74°C at the centre. Ladle carefully into a tureen and serve immediately.
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