Clear Chicken Broth with Ricotta Dumplings

For the dumplings: Place ricotta into a bowl. Peel garlic and chop finely. Heat olive oil in a pan and saute garlic for a few seconds. Add to ricotta and mix well. Add red pepper paste, parsley, flour, Parmesan and egg to ricotta and mix well. Season with salt and pepper. With two teaspoons, separate dumplings from the mixture. Bring salted water to a boil and cook dumplings for about 6-8 minutes or until done. Remove dumplings with a slotted spoon and drain.

For the broth: Halve bell peppers and remove seeds and ribs, rinse and chop finely. Heat broth with saffron, add peppers and simmer for 2-3 minutes. Place dumplings into soup plates, top with broth and serve garnished with parsley.