Post
 Posted By: jglass 
Jul 14  # 1 of 1
Focaccia Dumplings
in Oyster Mushroom Sauce


Focaccia Dumplings
1 lb. focaccia bread, day old, cubed
1/2 cup olive oil
2 cloves garlic, sliced
2 cups spinach, washed
1 1/2 cups vegetable or chicken stock
3 eggs, beaten
1 cup sun-dried tomatoes, chopped
3/4 cup Parmesan cheese
1 cup basil, sliced
1 cup parsley, sliced
1 cup bread crumbs
4 oz. smoked mozzarella cheese, cubed
1 cup ricotta cheese
salt and pepper to taste
smoked paprika

In a large bowl, place the focaccia cubes and set aside.
In a large frying pan over medium heat, heat the olive oil and
lightly brown the garlic slices then wilt the spinach leaves.
Remove garlic and spinach from the pan. Set the pan aside,
keeping the fl avored oil; we will get back to it.
Add the garlic and spinach to the focaccia cubes and toss
together.
In a medium pan over medium heat, warm the stock, then stir
into the focaccia cubes. Mix well. While still warm, add the
beaten eggs and quickly stir to combine well.
Add the tomatoes, Parmesan cheese, half the basil, and half
the parsley. Form into golf ball–size dumplings. If mixture is too
wet, add in some bread crumbs. With you fi nger, press a hole
into the center of each dumpling and fi ll with a mozzarella cube,
then press dumpling together to close the indent. Place fi lled
dumplings on a tray and refrigerate for about 45 minutes.
Bring a large pot of salted water to a boil, carefully drop in
the dumplings, cover, and simmer for 20 minutes, or until the
dumplings fl oat to the surface. Using a slotted spoon, remove
dumplings.
In the frying pan you set aside, on medium heat, slightly crisp
up the dumplings.
Before plating, roll the dumplings in the rest of the chopped
basil and parsley.
In a small bowl, combine the ricotta cheese, salt, and pepper
then spoon onto dumplings as a topping.
Dust with smoked paprika for presentation.

Oyster Mushroom Sauce
1/4 cup olive oil
3 cups oyster mushrooms, sliced
1 small white onion, diced
1 cup white wine
1 1/2 cups whipping cream
salt and pepper to taste
1/4 cup chives, sliced
In a small pan, add the olive oil and sauté the mushrooms.
Transfer half of the mushrooms onto a small plate and set aside.
Add the onion to the pan with the remaining mushrooms and
sweat until the onions are translucent. Deglaze with the white
wine and reduce by 80%. Add the cream and simmer for 5
minutes or until cream thickens enough to coat the back of
a spoon. Season with salt and pepper. Purée the mixture in
a blender or food processor then return to the pan. Add the
reserved mushrooms; stir in chives. Serve immediately or
simmer on very low until ready to serve.