28

Dec

2018

Dunderi

Dunderi are delicious little dumplings made from ricotta, flour, and Parmesan. It’s italian comfort food at it’s best! Their origins are from the Italian Amalfi Coasf and are traditionally served with tomato sauce or simply with melted butter and fresh grated Parmesan. We’ve made these edible pillows for Christmas Eve dinner for several years. It has become tradition!

Serves 4-6.

Dunderi

480 grams (1/2 c) Homemade Ricotta Cheese
6 Large Egg Yolks
45 grams (1/2 c) Grated Parmesan Cheese
Freshly Grated Nutmeg
1 t Kosher Salt
160 grams (1 c + 2 T) All-Purpose Flour, I like to use Italian ‘00’ flour
Semolina Flour
Sauce of Your Choice

In a large bowl, mix the ricotta and egg yolks until smooth. Add the Parmigiano-Reggiano cheese, a few swipes of nutmeg, the salt, and the all-purpose flour and mix with a wooden spoon just until the dough comes together.
Dust 30 g (1/4 cup) all-purpose flour on the work surface, then scrape the dough from the bowl directly on top of the flour. Sprinkle the top of the dough with an additional 30 g (1/4 cup) all-purpose flour. This will help prevent the dough from being too sticky to roll.
Line a baking sheet with parchment paper and dust with semolina flour. Cut off a chunk of dough about the width of two fingers and cover the rest with plastic wrap. On an unfloured work surface, use your hands to roll the chunk into a log about 1/2 in (12 mm) in diameter.

Cut the log into pieces 1/2 to 1 in (12 mm to 2.5 cm) long. Place the dunderi on the prepared baking sheet and shape the remaining dough. Make sure that the dunderi don’t touch or they will stick together.
(To store, refrigerate on the baking sheet, covered with plastic wrap, for up to 2 days, or freeze on the baking sheet and transfer to an airtight container. Use within 1 month. Do not thaw before cooking.)
Bring a large pot filled with generously salted water to a simmer over medium-high heat. Add the dunderi and simmer until they float to the surface, 1 to 3 minutes. Remove immediately with a slotted spoon and finish with your choice of sauce, Chunky Tomato Sauce or melted butter. Serve right away with fresh grated Parmesan.

Excerpt From
Pasta by Hand
Jenn Louis

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