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Kristi Whittington
Broth of red pepper with ricotta balls and parsnip stars
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Ingredients
Directions
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Chop the onion and cut the peppers into cubes.
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Heat the oil in a soup pan and gently fry the onion and bell pepper for 1-2 minutes until slightly softened.
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Add the thyme, pour the wine and simmer for 1 minute. Pour in the water and stir in the salt and some freshly ground black pepper.
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Let the bouillon gently draw for 30 minutes.
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Meanwhile, make the ricotta balls: Mix in a bowl the ricotta with the egg yolk, grated Parmesan cheese, chopped parsley and flour into a firm mixture and form small balls with moist hands.
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Boil the balls in a pan with plenty of boiling water with a little salt in 2-3 minutes until done, they will automatically surf. Let the balls drain well in a colander.
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Cut the peeled parsnip into slices of 3 mm thick and use a protruding shape to cut out nice stars from the slices.
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Cook the parsnip stars in a saucepan with boiling water with salt in 3-4 minutes until al dente. Let them drain into a sieve.
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Sieve the broth over another pan.
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Keep the broth, ricotta balls and parsnip stars covered in a cool place, not in the refrigerator.
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Heat the broth again to the boiling point and add salt to taste if necessary.
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Spread the ricotta balls and the parsnip stars over preheated deep plates and pour over the hot broth.
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Put a piece of herbs in the middle, such as leaf parsley, basil leaves and roughly cut chives.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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