Ndundari con salsa di pomodoro e basilico di Contaldo

basil

Today I present you a recipe from Gennaro Contaldo.
I discovered the existence of this dumplings in 'The greedy Italians'. 
I'am talking (actually writing) about Ndundari. Ndundari are Italian ricotta dumplings that Gennaro's mother used to make for him. 


For this recipe you will need:

 -200 gr of flour (tipo '00')
-220 gr of ricotta
-3 egg yolks
-20 gr parmesan
-Salt and pepper 
-Vegetable oil
-Homemade tomato sauce
-Fresh basil
Optional: nutmeg, parmesan to sprinkle over the dumplings

 Proceeding:

 Start off by making your usually tomato sauce*.
While your tomato sauce is cooking, make your ricotta dumplings.

 In a big bowl mix the flour with the ricotta, egg yolks, parmesan and salt and pepper (if using: nutmeg). 
Knead three to five minutes.
Roll the dough out to 'sausage' and cut it into little squares. 

 In the meantime bring some salted water to boil. When it boils add a teaspoon of vegetable oil to the water and add immediately the dumplings. Cook them two to five minutes.

 Drain the Ndundari.

 Assemble the Ndundari with the sauce. Finish off by adding a leaf of basil.


Serve immediately!
XO

*If you want a recipe for the tomato sauce: go to the original recipe of the Ndundari.





Mutabbaq from Yotam Ottolenghi and Sami Tamimi

filo pastry

Let's hop right into this oriental dessert.







I saw it in the the BEAUTY-FULL book Jerusalem from Yotam Ottolenghi and Sami Tamimi.

 For this addictive dessert you will need:

 130 gr unsalted butter
14 sheets of filo pastry
500 gr ricotta
250 gr goats cheese (I used the one from Chavroux)

 90 ml water
250 gr sugar 
3tbsp lemon

 Butter your mould in.
Spread seven sheets of filo pastry in the mould, making sure to brush some butter between each sheet.
Mix the ricotta and goats cheese together and spread it 'evenly' onto your seventh sheet. Brush some butter on it and spread the other seven sheets of pastry like you did with the seven first ones.
Tuck in the edges.

 Put it in the oven, that was pre-heated to 210°C. Let it sit there for about 25 minutes.

 Make the syrup by putting the water and sugar in a pan and by mixing in it. Once it boils turn down the heat and add the lemon. Let it simmer for about two minutes. 

 Take the mutabbaq out of the oven and pour the syrup all over it.

 Serve immediately! But don't burn yourself!


It's really, really good!
Thank you Yotam Ottolenghi and Sami Tamimi for letting me discover such a superb dessert.

Crostata alla ricotta / Ricotta tart

crostata

A new day, a new tart ... I mean a new crostata!

And then you're like what IS a crostata?
Crostata is the italian word for tart.

I took major inspiration here, but i left out the pine nuts and the honey.



For one crostata alla ricotta you will need:

-For the dough

200 gr flour
80 gr of sugar
80 gr butter
1 egg
1 tsp baking powder
the zeste of one lemon (non treated)
a pinch of salt

-For the filling:

 300 gr ricotta
2 eggs
80 gr sugar
25 gr maizena
the zeste of one lemon (non treated)
a pinch of salt
powder sugar 
50 gr pine nuts (optional)
(honey (optional)


First you have to make the dough. Mix the flour, baking powder, sugar, salt and zest together.  Add then the butter, you will be left with a 'sand' texture. In the end you  add an egg. Mix it all well. Once you have the desired texture, let the dough rest for a bout half an hour in the fridge.

Preheat the oven to 180°.

While your dough is resting, make already the filling. Whisk in all the ingredients, a part from the eggs and the powder sugar. Then add slowly the eggs. 

Take your mould (23 cm) and make sure to butter it. 

Roll out the dough and put it in the mould, make sure to press the dough well.

NOTE: the dough can be a little fragile, so pay attention when you work with it.

Put the filling on your dough, and fold up the edges of your dough on the filling.

Bake for 25-30 minutes in your pre-heated oven!

Let it cool and serve to your family and or friends.
 











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