Basil Dumplings with Tomato Sauce
Ingredients
- For the basil dumplings
- 250 milliliters Vegetable broth
- 50 grams butter
- 150 grams Whole wheat flour
- 2 eggs
- salt
- freshly ground peppers
- Nutmeg
- 8 Tbsps finely chopped Basil
- 20 grams finely grated Parmesan
- For the tomato sauce
- 150 grams onions
- 600 grams Fennel bulb
- 2 garlic cloves
- 600 grams Tomatoes
- 2 Tbsps olive oil
- salt
- ½ tsp sugar
- 1 Tbsp green peppercorns
Preparation steps
For the basil dumplings: combine 250 ml (approximately 1 cup) of vegetable broth with butter. When butter has melted, add flour all at once and stir vigorously for about 2 minutes until dough forms into a ball and leaves sides of a pan. Cool slightly and add eggs, one at a time, and season with salt, pepper, nutmeg. Add basil and Parmesan and mix well.
With wet hands, shape into small table tennis ball sized dumplings. Bring 1 liter (approximately 4 cups) of salted water to a boil and cook dumplings, covered, for about 10 minutes.
For the sauce: peel and chop onions and garlic. Rinse and dry fennels, quarter and remove stalks.
Blanch tomatoes for a few seconds in boiling water and rinse in cold water. Peel and quarter, remove seeds and chop coarsely. Heat olive oil in a pan and saute onions and garlic until translucent. Add fennels and 1/2 cup of water, season with salt and simmer, covered, for about 8-10 minutes. Remove fennels from the pan and keep warm. Add tomatoes and bring to a boil, season with salt and sugar and simmer for about 5 minutes on low heat. Crush green peppercorns and add to the sauce. Arrange dumplings, fennel quarters and tomato sauce on plates. Serve.
