These little dumplings from Liguria are typically served in a broth with some vegetables; Andrew Zimmern likes to add some shaved Parmesan as well.
Slideshow: How to Make Dumplings
1 1/2 cups all-purpose flour
1/4 cup plus 2 tablespoons milk
1/4 cup extra-virgin olive oil, plus more for drizzling
1 medium leek, white and light green parts only, thinly sliced
1 medium carrot, thinly sliced
4 ounces frisée, dark green parts discarded, leaves torn (2 packed cups)
6 cups chicken stock, preferably homemade
Shaved Parmigiano-Reggiano, for serving
How to Make It
In a large bowl, combine the flour and a generous pinch of salt. Sprinkle the milk and 2 tablespoons of the olive oil on top and, using a fork, mix to form a shaggy dough. Knead the dough lightly until evenly moistened and then, using water to keep your hands moist, roll teaspoons of the shaggy dough between your palms to form 2-inch-long dumplings, a scant 1/4-inch thick. Transfer the dumplings to a parchment paper–lined baking sheet.
In a large saucepan, heat the remaining 2 tablespoons of olive oil. Add the leek, carrot, frisée and a generous pinch of salt and cook over moderate heat, stirring occasionally, until just softened, about 7 minutes. Add the chicken stock and bring to a boil, then simmer over moderately low heat until the vegetables are tender, about 5 minutes. Return the soup to a boil, add the dumplings and simmer over moderate heat until the dumplings are cooked through, 3 to 5 minutes. Season with salt and pepper.
Ladle the dumplings, broth and vegetables into shallow bowls. Drizzle olive oil on top, garnish with shaved Parmigiano cheese and serve.
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