Recipe courtesy of David Rocco
Lemon 'Ndunderi
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1187
- Total Fat
- 50
- Saturated Fat
- 30
- Carbohydrates
- 131
- Dietary Fiber
- 7
- Sugar
- 2
- Protein
- 51
- Cholesterol
- 220
- Sodium
- 1005
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
Ingredients
2 pounds 3 1/4 ounces/1 kg fresh ricotta cheese
2 pounds/900 g semolina flour
2 eggs
1 cup Parmigiano-Reggiano, plus more for serving
3 1/2 ounces/100 g all-purpose flour
2 tablespoons butter
1 cup heavy cream
Zest and juice of 1 to 2 lemons
Kosher salt
Directions
- Combine the ricotta, semolina flour and eggs in a mixing bowl and work into a dough. Mix in the Parmigiano-Reggiano, and then the all-purpose flour a little at a time, while kneading the dough into a beautiful, even consistency.
- Roll a handful of the dough into an approximately 1-inch-thick log, and then slice into 1-inch pieces to create your ndunderi. Repeat with the remaining dough. Take each piece and lightly press with your thumb, and then roll them down the back of a fork or against a cheese grater to create ridges.
- Bring a pot of salted water to a boil, and then add the ndunderi and cook until they rise to the surface, about 3 minutes. Drain well, reserving 4 tablespoons of the cooking liquid.
- Meanwhile, melt the butter in a sauce pan, and then stir in the cream and lemon juice and zest. Cook until the sauce reduces and thickens.
- Add the ndunderi into the sauce with the cooking liquid and cook altogether until the sauce thickens and clings to the ndunderi, about 3 minutes.
- Remove from the heat, season with salt and sprinkle with Parmigiano-Reggiano.
Cook’s Note
It's important to make sure that your ricotta is dry. If there is lots of moisture, line a colander with cheesecloth, put the ricotta in and rest over a bowl. Let it drain overnight in the fridge. If the ricotta is too moist, you'll have to add more flour, which will make your ndunderi too heavy.