Ricotta dumplings with sweet corn and cured bacon

Sazerac won Best Entrée and Best Overall at Guest Chef on the Waterfront 2009. Here's the recipe from Executive Chef Jason McClure

For dumplings
3 lbs ricotta
9 egg yolks
1.5 lbs AP flour
3 cups Parmesan
Salt, pepper and nutmeg to taste

Thoroughly combine all items by hand in a work bowl until it comes together like dough. Remove from the bowl onto a flat work surface with a little additional flour if the dough seems wet. Kneed lightly, wrap dough with plastic wrap an allow to rest for 30 minutes. After dough has rested, roll and cut into small dumplings or use a traditional gnocchi-making technique to form beautiful little gnocchis. Blanch in boiling salted water for 2-3 minutes until they float to the top. Remove from water and toss lightly in olive oil. Set aside until ready to use.

For the rest of the dish
1 cup shucked sweet corn
1/2 cup diced, rendered pancetta
1 clove of garlic, minced
1 cup beautiful baby tomatoes, halved, optional
1 tbsp butter
Additional Parmesan for garnish

Warm a sauté pan over medium high heat, melt butter, add dumplings and allow to brown slightly. Add pancetta, garlic and corn and sauté for a minute or two, just to warm the fresh ingredients through. At the last moment, add baby tomatoes. Season with salt and pepper. Remove from pan to an appropriate platter and garnish with shaved parmesan and enjoy.

Click here to read about Chef Jason McClure's background.

October 2009 

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