Cheese Dumplings with Tomato
Nutritional values
(Percentage of daily recommendation)
| Calorie | 406 cal. | (19 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 17.8 μg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 522 mg | (13 %) | ||
| Calcium | 337 mg | (34 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 197 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the cheese dumplings
- 40 grams softened butter
- 75 grams fine Semolina flour
- 2 egg yolks
- 100 grams grated Mountain cheese
- salt
- white peppers
- Nutmeg
- Red pepper flakes
- For the tomatoes
- 1 stalk Celery
- 1 onion
- 1 garlic clove
- 600 grams Plum tomato
- 3 Tbsps olive oil
- 4 sprigs thyme
- 2 Tbsps Caper
- salt
- peppers
- 1 pinch ground Saffron
- 20 grams Pumpkin seed
- Basil (for garnish)
Preparation steps
For the cheese dumplings, stir butter until fluffy. Add a bit of semolina. Beat in yolks, remaining semolina and cheese. Season with salt, pepper, nutmeg and red pepper flakes. Let dough rest for 30 minutes.
For the tomatoes, rinse celery, trim and cut into small cubes. Peel onion and garlic and finely chop. Rinse tomatoes, remove stalk and cut into quarters lengthwise. Heat olive oil and saute onions and garlic until soft. Rinse thyme and shake dry. Add with tomatoes to onions and cook for 5-8 minutes over low heat.
Bring a large pot of salted water to a boil. Reduce heat so that water is barely boiling. Form small balls, about 2 teaspoons each, from dough and drop into water. Simmer for about 10 minutes.
Add capers to tomatoes and season with salt, pepper and saffron.
Place vegetables on plates, remove cheese dumplings with a slotted spoon, drain and place on top of vegetables. Sprinkle with celery cubes and pumpkin seeds. Serve garnished with basil.
