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Dunderi with Lemon and Butter

Andy Baraghani
  • 25 minutes
  • Serves 4 to 6

INGREDIENTS

1

Lemon, Zest of

6

Egg yolks

2 tsp

Lemon juice, fresh

1 tsp

Kosher salt

1

Kosher salt

1 pinch

Nutmeg

1

Semolina flour

1 stick

Butter

45 g

Parmesan

1

Parmesan

480 g

Whole-milk ricotta cheese

160 grams (1 cup), plus 2 tablespoons, all-purpose flour, plus more for dusting