Spinach Ricotta Dumpling and Chicken Cacciatore Sandwich
I had left over Chicken cacciatore so I was looking around for some ideas. One website said “make dumplings and serve them in it!” another said “put it in a sandwich and melt cheese on it!”
So I did both.
Ricotta Spinach Dumpling and Chicken Cacciatore Sandwich
Servings: 6 sandwiches
- 2 French bread stick cut into 3 equal pieces each
- 1 green pepper cut into matchsticks
- 3 cups Chicken Cacciatore
- 12 slices gouda cheese
- 1 tbsp chopped garlic
- 10 oz Frozen chopped spinach
- 1 1/2 cups ricotta
- 3/4 cup grated parmesan
- 1/4 cup grated parmesan for serving
- 6 tbsp flour plus more for rolling
- 2 large egg
- 1 pinch nutmeg
- Saute the green peppers in the garlic til soft.
- In a large bow Combine all the dumpling ingredients except the 1/4 cup parmesan.
- Put a large pot of water on the stove and bring to a boil.
- While the water heats up, set out 2 plates. lightly dust 1 plate with some flour and spread 1/3 cup of flour in the other. Use a table spoon to scoop out heaping tablespoon amounts of the dumpling mix. Plop the ball into the flour and lightly roll around to coat, then toss in your hands to form. Repeat til you fill the lightly dusted plate- about 12 dumplings. Set aside and repeat until all the dumplings are made.
- When the water begins to boil, turn on your broiler. Lower the dumplings into the boiling water with a slotted spoon. Do it in batches of 12 so as not to crowd the pot and have dumplings stick together. Boil the dumplings til they float to the top, about 5 minutes per batch.
- Cut open the bread and spread their insides with butter. Broil them butter side up til toasted. About 2 minutes per batch. Remove from the oven and set aside
- Place 2-4 dumplings on each open sandwich, top with peppers, chicken cacciatore, and 2 slices of gouda. Broil again for 2-3 minutes per batch until gouda has melted completely. Top with more parmesan and serve.