- For the dumplings
- For the sauce
Mix the flour, ricotta, egg yolks, parmesan, nutmeg and seasoning together in a large bowl to form a soft, moist dough.
Tip the mixture out onto a floured work surface and knead for 3-5 minutes. Roll the dough into a long, thin sausage shape, then cut into dumplings about 2cm/1in long.
Cook the dumplings for 3-4 minutes in a large saucepan of salted boiling water.
Meanwhile for the sauce, heat the olive oil in a frying pan and fry the garlic and chilli for one minute, then remove the pan from the heat and add the plum tomatoes.
Return the pan to the heat, bring to the boil and simmer for five minutes.
Remove the dumplings from the pan with a slotted spoon and add them to the tomato sauce.
To serve, spoon the dumplings onto a serving plate and sprinkle over the basil leaves.
Here is a recent collaboration with beautiful ceramics from Dasa’s Pottery.
The good thing about hand-made dishes is that they are not like blank canvas, but they already have a story, so you need to keep with it when you fill them up. These were great, as I usually start thinking about the dish when I already have a recipe.
This time the dishes were the source of inspiration, each one found their perfect meal spring meal: Terracota clay with soft blue glaze found place for grilled mushrooms with wild garlic and pancetta, colourful first leaves salad just fit in big beige bowl and milk panna cotta with honey and bee pollen.
Mushrooms with Wild Garlic and Pancetta
First spring salad
Milk Panna Cotta with Honey & Bee Pollen
We know and love cornmeal as the foundation for soft, buttery cornbread, but don’t let that be the only way you use it. This is one versatile pantry staple that’s capable of quite a lot. From breakfast to dinner to dessert, here are five ways to cook and bake with cornmeal.