Ciabatta dumplings with vegetables and spicy tomato sauce

For 4 people
  • 200 ml milk
  • 1 (à 200 g; from the previous day) Ciabatta
  • 1 medium-sized onion
  • 2 (approx. 200 g) Carrots
  • 200 g mushrooms
  • 1 bunch flat-leaf parsley
  • 100 g Parmesan (piece)
  • 4 EL Butter
  • 100 g frozen peas
  • 3 Eggs (size M)
  • Salt and pepper
  • 1 red chilli pepper
  • 1 medium-sized onion
  • 800 g ripe tomatoes
  • 2 EL Oil
  • Sugar
  • Tea towels
  • kitchen twine
90 minutes
simple
1.
For the napkin dumplings, warm the milk to lukewarm. Dice the ciabatta and place in a large bowl. Pour milk over it and soak for about 30 minutes. In the meantime, peel the onion and dice it finely.
2.
Clean, peel and finely dice the carrots. Clean the mushrooms, wash and chop them if necessary. Wash parsley, shake dry and finely chop. Grate the parmesan.
3.
Heat 2 tablespoons of butter in a pan. Fry the carrots and mushrooms in it, turning, for about 5 minutes. Add onion and fry for another 2-3 minutes. Finally stir in frozen peas. Add the vegetables, parsley, parmesan and eggs to the ciabatta.
4.
Season with about 1 teaspoon of salt and 1/2 teaspoon of pepper. Knead with your hands and let rest for about 30 minutes.
5.
Halve the dumpling mixture and place on two damp tea towels. Wrap the dumpling mixture in the cloth. Tie the ends of the towel together with kitchen thread. Bring plenty of salted water to the boil in a large saucepan.
6.
Add the rolls (they should be covered with water) and let stand over low heat for about 40 minutes.
7.
For the tomato sauce, clean the chilli, cut lengthways, core and finely chop. Peel onion and chop finely. Wash tomatoes. Roughly grate 500 g tomatoes on a kitchen grater. Dice the remaining tomatoes.
8.
Heat the oil in a saucepan. Sauté the onion in it. Add grated tomatoes and simmer a little. Add diced tomatoes and chilli. Simmer for another 2-3 minutes. Season to taste with salt and 1/2 teaspoon sugar.
9.
Take the finished rolls out of the water, unwrap and cut into slices. Heat 2 tbsp butter in portions in a large pan. Fry the slices in portions for 2–3 minutes on each side.
10.
Serve the dumplings with the sauce.
1 person approx.:
  • 540 kcal
  • 26 g protein
  • 28 g fat
  • 43 g carbohydrates

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