Strozzapreti (Swiss Chard and Cheese Dumplings)
In Corsica, these herb-packed cheese dumplings showcase the wild greens of the island and make a great starter course to a summer meal. This recipe first appeared in our May 2012 issue along with David McAninch's story Pleasure Island.
Enlarge Image
Credit: Beth Rooney
INGREDIENTS
2 bunches Swiss chard (about 2 lbs.), stemmed1 tsp. kosher salt, plus more
1 lb. ricotta, drained overnight, 1 ¼ cups reserved
16 tbsp. unsalted butter, melted
⅓ cup finely chopped mint
¼ cup flour, plus more
2 tsp. dried oregano
4 egg yolks
2 cloves garlic, minced
Freshly ground black pepper, to taste
2 tbsp. fresh lemon juice
INSTRUCTIONS
Bring a large pot of water to a boil. Add chard leaves; cook until tender, about 2 minutes. Drain, and transfer to a kitchen towel; twist into a ball, squeezing tightly, to drain excess water. Finely chop, and transfer to a bowl along with 1 tsp. salt, 1 ¼ cups ricotta (save remaining for another use), 8 tbsp. butter, mint, flour, oregano, yolks, garlic, and pepper. Using 2 spoons, divide and shape mixture into about twelve 2–oz. oval dumplings; dust with flour. Transfer dumplings to a baking sheet, and freeze 30 minutes.Bring a large pot of salted water to a boil. Add dumplings; cook until tender, 4–6 minutes. Using a slotted spoon, transfer dumplings to bowls. Heat remaining butter in a 10″ skillet over medium-high heat until lightly browned, about 5 minutes; whisk in juice and salt and pepper. Drizzle over dumplings before serving.
 Recipe - Saveur.com){kind=link}
I'm disappointed that it takes so long after the magazine is published to make the contents available on the website, and that recipes don't seem to be vetted as they should. I'm also finding fewer and fewer recipes I would be interested in making, and I do not plan to renew my subscription.
I appreciate the vast array of cuisines explored in the magazine. Keep up the good work but don't forget to test your recipes and then test again.
Thx