Swiss Chard-Wrapped Dumplings With Bacon And Browned Butter (Capu

Ingredients

• Dumplings
• 3 large eggs, lightly beaten
• ¾ cup water
• ¼ cup low-fat ricotta cheese
• 2½ cups all-purpose flour
• 1 tablespoon plus 1 teaspoon kosher salt, divided
• 1 cup finely chopped cured saucisson (about one 6-inch sausage)
• 2 tablespoons finely chopped fresh chives
• 2 tablespoons finely chopped flat-leaf parsley
• 40 Swiss chard leaves
• Toothpicks
• 4 bacon strips, finely chopped
• Sauce
• 13 tablespoons unsalted butter, divided
• 3 large shallots, finely chopped
• 2 cups chicken broth
• 1⅓ cups heavy cream
• 1¼ teaspoons kosher salt
• ¼ teaspoon freshly ground black pepper plus more for serving

Directions

1. To a medium bowl, add the eggs, water and ricotta and whisk until smooth. Add the flour and 1 teaspoon of the kosher salt and use a wooden spoon to beat the mixture until small bubbles form on the surface, about 1½ minutes (the batter should be somewhat loose--like over-mixed pancake batter). Cover the bowl loosely with plastic wrap and set aside at room temperature for 1 hour, then stir in the chopped saucisson, chives and parsley.
2. Bring a medium saucepan of water to a simmer over medium-high heat. Set 5 Swiss chard leaves on your work surface with the dull, ribbed side facing up. Slice off the bottom portion of the leaf so you are left with a 6-inch pointed leaf top. Trim the sides on a bias so you have a triangle-shaped leaf that is 5 inches wide at the base and 6 inches tall. Use your thumb to gently crush the leaf's ribs and veins (this will make the leaf easier to roll). Repeat with 5 more leaves. Place a scant tablespoon of the batter on the lower third of each chard leaf, fold the sides in and roll to enclose (like a burrito), then secure with a toothpick.
3. To the simmering water, add the remaining 1 tablespoon of salt, reduce the heat to medium, and add the chard dumplings. Gently simmer for 8 minutes. In the meantime, continue to trim and stuff 6 more chard leaves with the batter. Use a slotted spoon to transfer the cooked dumplings to a large, paper towel-lined plate. Carefully remove the toothpicks and reinsert into the uncooked chard dumplings. Poach the uncooked chard dumplings and repeat a few more times until all of the dumplings are cooked.
4. While the stuffed chard leaves poach, cook the bacon in a small skillet set over medium heat until crisp, stirring occasionally, about 2 minutes. Transfer the bacon to a paper towel-lined plate.
5. Make the sauce: In a medium saucepan set over medium heat, add 3 tablespoons of the butter. Once the butter becomes foamy, stir in the shallots and gently cook until they are soft, about 3 minutes. Pour in the chicken broth and simmer until the sauce is reduced slightly, about 8 minutes. Add the cream and bring to a bare simmer, gently cooking until the sauce is reduced by a quarter, about 7 minutes. Season with the 1¼ teaspoons of salt and the ¼ teaspoon of pepper.
6. While the sauce is reducing, make the browned butter. To a small saucepan set over medium-low heat, add the remaining 10 tablespoons of butter. Slowly melt, swirling the butter in the pan often, until the solids in the bottom of pan become brown and the butter smells nutty, 5 to 7 minutes. Turn off the heat.
7. Divide the sauce between 8 bowls and add 5 dumplings to each. Serve drizzled with browned butter and sprinkled with the bacon and more black pepper.