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Ricotta dumplings in broth (Bombonine di ricotta in brodo) from The Silver Spoon, New Edition (page 246) by Phaidon Press Editors

  • Parmesan cheese
  • ricotta cheese
  • nutmeg
  • meat stock

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Notes about this recipe

  • Pilar81790 on November 09, 2016

    In the Silver Spoon book, it uses a homemade broth but since I was in a bit of a hurry I just used the bouillon cubes. The fried ricotta balls tasted great but be sure when you make them that you don't make them too big otherwise they become flat and a little mushy. Easy recipe and good on a cold winter day.

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