Recipe courtesy of David Rocco
Episode: Limone
Lemon 'Ndunderi
Total:
35 min
Active:
25 min
Yield:
6 servings
Level:
Easy
Total:
35 min
Active:
25 min
Yield:
6 servings
Level:
Easy

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.

IDEAS YOU'LL LOVE

Lemon Sorbet

Recipe courtesy of Debi Mazar and Gabriele Corcos

Lemon Granita

Recipe courtesy of David Rocco

Lemon Brulee Tart

Recipe courtesy of Debi Mazar and Gabriele Corcos

Parsley-Lemon Pesto

Recipe courtesy of David Rocco

Lemon Fried Chicken

Recipe courtesy of David Rocco

Lemon Curd

Recipe courtesy of Julia Baker

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Holy & Hungry

7:30am | 6:30c

Holy & Hungry

8:30am | 7:30c

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here