Spinach Dumplings with Tomato Sauce and Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 485 cal. | (23 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 226.2 μg | (377 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 154 μg | (51 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 19.8 μg | (44 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 821 mg | (21 %) | ||
| Calcium | 414 mg | (41 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 137 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 250 grams Ciabatta
- 150 milliliters milk
- 225 grams frozen Spinach
- 2 onions
- 2 garlic cloves
- 2 Tbsps olive oil
- 80 grams pecorino romano (or Parmesan)
- 2 eggs
- salt
- freshly ground pepper
- 1 pinch Nutmeg
- 1 tsp sugar
- 1 can peeled Tomatoes (850 ml)
- 150 milliliters Vegetable broth (Finished product)
- 1 tsp Dried oregano
- 50 grams Tyrolean Bacon (or bacon)
Preparation steps
Cut bread into small cubes and transfer to a baking sheet. Bake in preheated oven at 180°C (gas mark 2-3, fan: 160 degrees) (approximately 350°F) for 10 minutes. Let cool. Heat the milk. Combine the bread and milk in a bowl and knead gently. Let stand for 30 minutes.
Thaw the spinach according to package directions, squeeze the excess water and chop coarsely. Peel and finely chop the onions and garlic. Heat the olive oil in a pan and saute the onions and garlic until translucent. Remove half the onion mixture and add to the bread. Finely grate 50 grams (approximately 1/4 cups) pecorino. Stir the egg, spinach and grated pecorino into the bread mixture and knead well. Season with salt, pepper and nutmeg. Let sit for 15 minutes.
Heat the remaining onion mixture in a saucepan. Stir in 1 teaspoon sugar. Stir in the tomatoes and their juice, broth and oregano. Season with salt and pepper, bring to a boil, reduce the heat and simmer for 20-25 minutes.
Shape the bread and spinach mixture with slightly damp hands into 8 large dumplings. Cook in plenty of simmering salted water for 15-20 minutes.
Cut the bacon into wide strips. Saute the bacon in a dry pan until crispy. Drain on paper towels. Finely slice the remaining pecorino with a potato peeler. Remove the dumplings from the water with a slotted spoon. Drain briefly and serve with the tomato sauce and the bacon. Garnish with pecorino slices.
