Dumplings with Pesto and Chestnuts
- For the dumplings
- 200 grams Pastry flour
- 100 grams Semolina flour
- 3 eggs
- 2 tablespoons olive oil
- For the filling
- 200 grams mixed Wild mushroom
- 1 shallot
- 1 garlic
- olive oil
- ½ teaspoon freshly chopped thyme
- ½ teaspoon freshly chopped rosemary
- For the pesto
- ½ bunch parsley
- ½ bunch Basil
- 1 garlic
- 2 tablespoons roasted Pine nuts
- 100 milliliters olive oil
- 3 tablespoons freshly grated Parmesan
- lemon juice
For the dumplings, mix flour and semolina on a flat work surface. Shape into a mound and create a well in the center. Beat eggs and pour into well. Add olive oil and a pinch of salt. Knead with hands into a smooth, elastic dough that no longer sticks to work surface. If necessary, add more flour. Shape into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
For the filling, rinse mushrooms and dice very small. Peel shallot and garlic, chop finely and saute in a hot pan with 2 tablespoons oil. Add mushrooms and cook until any resulting liquid has evaporated. Mix in herbs and season with salt and pepper.
Divide dough in half and roll both halves out thinly on a floured surface. Cut out small squares, about 5x5 cm (approximately 2x2 in). Brush half of squares with egg white and put a spoonful of mushroom mixture in the middle. Place empty squares on top and push corners together. Squeeze edges slightly so that filling cannot escape.
Cook in salted boiling water for 5-7 minutes.
Meanwhile, rinse basil and parsley, shake dry and pluck off leaves. Peel garlic, finely chop and mash finely with herbs and pine nuts in a blender. Add olive oil as needed to create a thick mixture. Add Parmesan and season with salt, pepper and a dash of lemon juice.
Remove chestnuts from packaging and coarsely chop. Drain tomatoes and dice finely. Heat 2 tablespoons of tomato oil in a pan and fry chestnuts until golden brown. Mix in tomatoes and season with salt and pepper.
Remove dumplings from water, drain and serve with the chestnuts and pesto on a plate.