Feta Dumplings with Pine Nut Fresno Sauce

justinesnacks.com

Maddie

subheading: FOR THE FETA DUMPLINGS:

3 garlic cloves

1 (8-ounce) block of feta stored in brine, drained

1 shallow cup whole milk ricotta 200 grams

⅓ cup freshly grated pecorino romano cheese 40 grams, plus more for garnish

1 large egg

1 egg yolk

1 teaspoon ground nutmeg

Diamond Crystal kosher salt

¼ cup all-purpose flour 30 grams

⅔ cup semolina flour 100 grams, plus much more for dusting

subheading: FOR THE PINE NUT FRESNO SAUCE:

½ cup extra-virgin olive oil

¼ cup pine nuts finely chopped

2 medium Fresno peppers seeds removed and finely chopped

3 garlic cloves grated

Diamond Crystal kosher salt

1 cup fresh dill finely chopped

½ cup champagne vinegar or white wine vinegar

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