Ingredients
- Dumplings:
- 150 g water
- 300 g milk
- 80 g butter, cut into pieces
- 1 tsp. salt, to taste
- 2 pinches ground pepper, to taste
- 200 g wheat semolina
- 3 eggs
- 1/4 tsp ground nutmeg
- 1 spring onion (white part)
- Tomato sauce:
- 2 spring onions (white part)
- 1 can of diced tomatoes
- 1 tsp. dried basil
- 1 tsp. dried oregano
- salt
- Pepper
- 30 g olive oil
- Parmesan crackers:
- 60 g parmesan cheese
- Nest of spring onions :
- 8 spring onions (green part)
Instructions
Dumplings :
- Put the white spring onion in the bowl and chop for 5sec/speed 5, scraping down the sides of the bowl with a spatula.
- Put the milk, 80g of butter, salt and pepper in the bowl and heat for 5 mins/Varoma/Speed 2.
- Add the semolina and cook for 3 min/100°C/speed 2.
- Mix for 1 min/speed 3 without the measuring cup and immediately add the eggs one by one through the opening in the lid, followed by the grated nutmeg. Leave the mixture to cool for 10 minutes. Form the mixture into quenelles.
- Heat a large pan of salted water. Plunge the quenelles into the boiling water and remove them when they rise to the surface (about 4 to 5 minutes) using a skimmer. Set them aside as you go along in a bowl filled with cold water. Wash and dry the bowl.
Tomato sauce and Parmesan crackers:
- Place the parmesan in the bowl, then grate 15 sec/speed 8. Transfer to a bowl and set aside.
- Preheat oven to 200°C (Gas mark 6-7). Line 2 baking trays with baking paper and set aside.
- Put the onions and olive oil in the bowl, chop for 5 sec/speed 5, then fry for 3 min/120°C/speed 1.
- Add crushed tomatoes, salt, 1 tsp dried basil, 1 tsp dried oregano and cook for 10 min/100°C/speed 2.
- In the meantime, shape the grated cheese into balls (à ˜ 2 cm) and place them on the prepared baking sheets, making sure that they are 5 cm apart. Place in the oven and bake for 8-10 minutes at 200°C, until golden brown.
- Heat a little olive oil in a grill pan over high heat. Grill the green parts of the spring onions for 2 - 3 minutes on each side.
Dressing: Place a parmesan cracker on top and arrange two quenelles on top. Surround the grilled spring onions and form a nest. Top with tomato sauce.
Picture & Recipe: Liz Sinner
