Ricotta Quenelles

"A quenelle is a football-shaped dumpling. These light and delicate quenelles take only a few seconds to prepare in a food processor (or in a bowl by hand), and they can be made a couple of days ahead of serving. Be sure to use good whole-milk ricotta cheese. The quenelles can be sautéed, as they are here, or baked in a cream sauce. They are a great accompaniment for grilled meat, poultry, or fish." --Jacques Pépin

Recipe: Ricotta Quenelles

Serves 4 as an appetizer

Ingredients:

Quenelles

1 cup whole-milk ricotta cheese
1/2 cup all-purpose flour
1 large egg
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons grated Parmesan cheese
2 tablespoons shredded fresh basil leaves
3 tablespoons unsalted butter
1 tablespoon olive oil
1 1/2 tablespoons grated Parmesan cheese
Minced fresh chives (optional)

Instructions:

For the Quenelles

Combine all the ingredients in a food processor and process for 10 seconds, or mix in a bowl with a whisk.
Bring about 1 1/2 inches of water to about 190 degrees (just under a boil) in a large saucepan. Using two large spoons or a 1/4-cup metal measuring cup, scoop up and form 8 oval-shaped quenelles (about 3 tablespoons each), dropping them into the simmering water as you go. Poach for about 10 minutes, rolling the quenelles over in the water halfway through the cooking so they cook on both sides. Remove with a slotted spoon and drop into a bowl of ice water. When the quenelles are cold, drain and refrigerate until ready to serve.
At serving time, heat the butter and oil in a large nonstick skillet. Add the quenelles and sauté, covered, over medium heat for 3 1/2 to 4 minutes. Turn them over, sprinkle with the cheese, cover, and cook for about 4 minutes longer. Sprinkle with the chives, if using, and serve.