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Ingredients
Semolina Dumplings with Fresh Tomato Sugo
- For the dumplings
- 225 milliliters Vegetable broth
- 125 grams Semolina flour
- 250 grams Quark
- 1 egg
- 1 Tbsp freshly chopped parsley
- 1 Tbsp freshly chopped Chervil
- salt
- Nutmeg
- For the sugo
- 1 garlic clove
- 4 scallions
- 2 Tbsps olive oil
- 400 grams lumpy Tomatoes (canned)
- 1 pinch sugar
- lemon juice
- salt
- cayenne pepper
- Chervil (for garnish)
For the dumplings: Bring the vegetable stock to a boil then stir in the semolina. Simmer for 2-3 minutes, stirring, then remove from the heat and let soak for about 10 minutes, stirring occasionally. Add the quark, egg and chopped herbs and season with salt and nutmeg.
For the sugo: Peel the garlic and chop finely. Trim the scallions, rinse and cut into rings. Sauté the scallions and garlic in hot oil until translucent then add the tomatoes. Simmer, stirring occasionally, for about 15 minutes. Add the sugar and season with lemon juice, salt and cayenne pepper.
Shape the dumpling mixture into quenelles using 2 tea spoons and simmer in boiling salted water for about 10 minutes. Remove with a slotted spoon and add to the sugo. Serve garnished with chervil.
(Percentage of daily recommendation)
| Calorie | 269 cal. | (13 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.3 g | (14 %) |