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September 2002 BOSTON
Ricotta and Bread Dumplings with Red Wine Porcini Broth
Ana Sortun, Oleana-Cambridge, MA
Adapted by StarChefs

Yield: 6-8 servings or approximately 24 dumplings

  • 6 cups cubed bread
  • 1 cup milk
  • 1 whole egg and 1 yolk
  • 1 Tablespoon heavy cream
  • 1/2 cup ricotta
  • 1/4 cup grated parmesan cheese and a little more to sprinkle on top
  • Fresh grated nutmeg to taste
  • Salt and pepper to taste
  • 1 teaspoon chopped fresh thyme

Cut bread in rough pieces. Place in large bowl and add milk and cream. Toss and press into milk. Let soak for about 10 minutes. Squeeze out as much liquid as possible and place in a food processor.

In small batches, process until mixture forms a dough consistency. Does not have to be completely smooth. The mixture should be able to form a ball with very small chunks of bread still un-processed. Set aside.

In another mixing bowl, beat eggs and cheeses with nutmeg, salt and pepper. Check for seasoning. Carefully stir in bread mixture, fresh thyme and check seasoning again.

Form into little football shapes or round dumplings using a heaping tablespoon of bread mixture and gently panfry, golden brown each side.

Red Wine Porcini Broth:

6 to 8 servings


  • 1/4 cup dried porcini, soaked in hot water for 20 minutes and drained
  • 1 leek, white part only, sliced
  • 2 cups red wine
  • 2 cloves chopped garlic
  • 1 cup crushed canned tomatoes or 1 cup fresh plum tomatoes; peeled, seeded and roughly chopped
  • 2 cups water or vegetable broth
  • 4 Tablespoon butter
  • 1/2 head of lettuce or escarole, washed and roughly cut

Place porcini, leeks and red wine in a sauce pan and simmer until mixture is reduced to a glaze. The wine will be thick and syrupy. Add garlic, tomato and water to red wine mixture and continue to simmer another 20 minutes or so until broth reduces by 1/2 .

Stir in lettuce or escarole and continue to cook until the lettuce becomes soft and tender. Season with salt and pepper to taste and whisk in butter.

Place 3-4 dumplings on a serving plate and top with 1/2 cup of sauce.
Sprinkle with Parmesan cheese and serve.