Add the borage, season with salt, and cook until all of the natural liquid cooks out, about 30 minutes. Transfer the borage to a baking sheet to cool. once cooled, squeeze out equally much of the fluent as possible and discard it. Transfer the drain borage to a cutting board and chop it very finely. Taste the borage, temper it with more salt if needed, then wrap it in cheesecloth. Squeeze out any remaining juice and leave the borage in a sift set over a bowl to drain overnight in the refrigerator .
interim, besides make the ricotta as directed and drain overnight .
Set the drain ricotta in a large bowl. Add the Parmigiano, “ 00 ” flour, a scant 2 tablespoons kosher salt, the bootleg pepper, and nutmeg. Mix well to combine, then add the borage leaves. Gently whisk the whole testis and egg yolk with a fork and add them to the ricotta and borage. Use your hands to thoroughly mix the boodle. The consequence should be like a pasta dough—the dough should not be sticking to your hands. If it is excessively dry, add a small come of water ; if it is besides moisture, add more flour.
Shape the dough into a testis and place it in a lightly oiled bowl with a musical composition of plastic wrap gently pressed over the top of the dough—you don ’ t want the boodle to dry out. Refrigerate and let the dough rest for at least 2 hours .
Remove the dough from the refrigerator and place it on a work come on. Divide the boodle into 6 pieces. exercise with one man at a time, keeping the other pieces covered with fictile wrap while you work. lightly dust the shape coat with semolina flour, then using your hands, roll the dough into a long log, merely under 1 inch in diameter. If you have the outer space, repeat until all of the dough pieces have been formed into long logs .
Cut the logs crosswise into 11/2-inch dumplings and set them onto semolina-dusted baking sheets. Refrigerate, uncovered, for at least 1 hour and up to 24 hours .
Make the Mushroom Broth : In a saucepot, warm the stock over medium heat until hot. Season the standard to taste with salt and set aside until serving. Just before serving, rewarm the stock and whisk in the butter until incorporated.
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To serve : Bring a boastfully pot of water to a lively simmer and season it with adequate salt for it to taste seasoned .
Cook the dumplings in the boiling water until they float to the surface, 2 to 3 minutes. Using a sift, fish the dumplings out of the broth, making sure to drain all the water before you plate them. Divide the dumplings across bowl and then ladle the mushroom broth over them. Finish with a few drops of olive anoint and some borage flowers .
note : You ’ ll need to prepare the borage leaves and drain the ricotta the day before you make the dumplings. If you can ’ metric ton find oneself borage, any bright green—kale, nettles, spinach—will do.
If you ’ re making the fresh ricotta for this recipe, you will need to make three times the batch size, but you will have a dependable amount of ricotta left over. If you ’ ra using boughten ricotta, you will still need to drain it overnight .
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Adapted from On Vegetables : Modern Recipes for the Home Kitchen by Jeremy Fox ( Phaidon, April 2017 ) .
