Wednesday, July 21, 2010

Strozzapreti- Italian Swiss Chard Dumplings

Serves 8 to 10.

1. Wash 1 large bunch Swiss chard. You will need about 2 lb. Cook it in the water that clings to the leaves. Drain, cool, and squeeze dry. It is easiest to use a food processor here, however a blender or even chopping by hand with a heavy knife will do. Puree the chard adding 3 eggs (if using a machine) or beat the eggs by hand and add to finely chopped chard. Melt 2/3 stick butter and add to chard with 1 cup parmesan and 1 to 1 ½ cup bread crumbs. Add salt and pepper to taste. Chill.
2. Make tomato sauce.
3. When ready to serve, fill a large pot 1/3 full of water. Add 1 Tb. salt and bring to a boil. Turn heat down to a simmer. Test one dumpling to see if it holds together in the poaching liquid. If not, add more bread crumbs. The point is to keep them as light as possible and not have them fall apart. When batter is perfect, poach about 5 dumplings per serving using 2 spoons to shape ovals. Drain on paper towel before placing in shallow soup boel. Sprinkle with fresh grated parmesan and serve tomato sauce on the side.

From: The Political Palate

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