Credit: Courtney Apple
FOR THE RICOTTA DUMPLINGS
Swiss chard: 150 g (stems removed)
Extra virgin olive oil: 15 g
Kosher salt: 13 g
Black peppercorns: 3 g (ground)
Firm ricotta: 975 g
Mint leaves: 30 g (finely chopped)
Eggs: 2 (whisked)
All purpose flour: 350 g
Rimacinata (or other finely ground semolina flour): 75 g
Water: 8 l
Kosher salt: 90 g (for the water)
FOR THE POMODORO CORSE
Peeled whole San Marzano tomatoes: 1500 g
Yellow Datterini or canned cherry tomatoes: 300 g (drained and rinsed)
Yellow onion: 225 g (large dice)
Fennel: 150 g (large dice)
Extra virgin olive oil: 75 g
Red wine: 60 g
Tomato paste: 140 g
Garlic: 25 g (slivered)
Water: 400 g
Kosher salt: 17 g
Basil: 1 bunch
Fresh bay leaves: 10
Thyme: 8 sprigs
FOR THE DISH
Pomodoro Corse: 1000 g (from above)
Guanciale: 115 g (cut into lardons)
Calabrian chili paste: 25 g (plus more to taste)
Fiore Sardo (or Parmesan if unavailable): 40 g
Kosher salt: to taste
- In a large sautoir or small rondeau, warm the olive oil over low–medium heat.
- Add the Swiss chard and 13 g salt; sweat 3–5 minutes until fully softened.
- Let cool slightly, then place the chard in cheesecloth and gently squeeze out excess liquid. Slice into 0.5 cm ribbons.
- In a mixing bowl, combine ricotta, mint, ground pepper, and the cooked chard; mix with a large fork until incorporated.
- Add the eggs, all-purpose flour, and semolina; mix again just until a soft, cohesive mass forms.
- Form balls about 3 cm in diameter and set on a baking sheet dusted with additional semolina, rolling to lightly coat.
- Rest at room temperature at least 90 minutes to form a thin skin, dusting with more semolina if they become tacky (variance depends on ricotta firmness).
- Bring 8 L water and 90 g salt to a gentle simmer in a large saucepot.
- Poach dumplings in batches of 10–15 for 6–7 minutes per batch.
- Remove with a slotted spoon to a lightly oiled baking sheet.
- Tie basil, bay leaves, and thyme into a tight bouquet garni.
- In a large saucepan, heat the olive oil over medium.
- Add fennel and 17 g salt; sweat until half-softened. Add onion; cook until translucent. Stir in garlic; cook until softened.
- Add tomato paste and cook, stirring, until it darkens.
- Deglaze with red wine and reduce by half.
- Add San Marzano tomatoes with their juices; rinse the can with the 400 g water and add that as well. Simmer gently over low–medium heat for 75 minutes.
- Remove the bouquet garni (squeezing out any liquid).
- Pass the sauce through a food mill with large perforations.
- Fold in the Datterini or cherry tomatoes. (Refrigerate up to 1 week or freeze up to 6 months.)
- In a small pan over low–medium heat, render the guanciale until browned and crisp.
- Remove lardons with a slotted spoon.
- Strain and reserve the rendered fat; cool until white and solid.
- In a large sauté pan or sautoir, combine 1,000 g Pomodoro Corse with the Calabrian chili paste.
- Adjust chili to taste and bring to a gentle simmer.
- Add the poached strozzapreti dumplings.
- Bring to a boil and move them gently to coat.
- Simmer until the sauce thickens and gains body.
- Stir in the guanciale lardons and a heaping tablespoon of the reserved guanciale fat, agitating the pan to emulsify.
- Taste and adjust salt.
- Plate with sauce beneath and over the dumplings, then shower with Fiore Sardo.
