Basil Dumplings in Tomato-Pepper Sauce
(Percentage of daily recommendation)
| Calorie | 374 cal. | (18 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8.1 g | (27 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 35.6 μg | (59 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 191 μg | (64 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 23.5 μg | (52 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 217 mg | (228 %) | ||
| Potassium | 961 mg | (24 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 113 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 2 cans diced Tomatoes
- 3 Bell pepper (yellow and red)
- 1 onion
- 2 garlic cloves
- olive oil
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- 1 tsp sugar
- 1 bunch Basil
- 250 grams stale white bread
- 150 milliliters milk
- 2 eggs
- Pastry flour
Preparation steps
Cut white bread into small cubes. Pour hot milk over bread and mix well, let soak at least 20 minutes.
Meanwhile, peel and mince onion and garlic. Rinse peppers, cut in half, remove seeds and ribs and cut into thin strips.
Heat 4 tablespoons oil in a saucepan and fry onion until soft. Add peppers and cook over medium heat for 3-4 minutes. Add tomatoes, cover and simmer for about 10-15 minutes. If the sauce boils down too much, add some water and continue to simmer.
Rinse basil, spin dry and mince. Set aside 2-3 tablespoons for garnish. Knead together soggy bread, remaining basil, eggs and 4-5 tablespoons of flour. Season with salt, pepper and nutmeg.
Boil a large pot of salted water. Form dumplings from dough, about 2 tablespoons each. Cook in boiling water for about 5 minutes until done.
Remove dumplings and drain well.
Season tomato and pepper sauce with sugar, salt, pepper and nutmeg. Add dumplings to sauce. Serve garnished with basil.