Vegetable dumpling

Vegetable dumpling
Vegetable dumpling 5 1 Stefano Moraschini


S INGREDIENTS for 4 PEOPLE 700 g of potatoes, 400 g of small carrots, 50 g butter, 1 pinch of grated nutmeg, 50 g of grated Parmesan cheese, 4 eggs, 100 g of peas, asparagus tips 12, 8 large lettuce leaves, salt, pepper.

For the sauce: 12 basil leaves, 300 g of tomato sauce, 3 tablespoons of olive oil.

Peel, wash and cut the potatoes and carrots into pieces; Cook separately for 25 minutes in boiling salted water, drain and reduce them in mashed.

Add 30 g of butter, nutmeg, 30 g Parmesan, salt and pepper and keep aside.

Once cool, without ceasing to stir, add one at a time, 3 eggs; then stir vigorously.

Reduce even the pureed carrots, add the remaining butter and Parmesan, salt and pepper.

Keep aside away from fire.

Once warm, without ceasing to stir, add the remaining egg.

Cook peas and steamed asparagus, wash and boil the leaves of lettuce for a minute.

Drain and posatele flat on a clean cloth.

Chop half of the basil leaves and bring to the boil the tomato sauce; Add olive oil, basil, salt, pepper and continue to cook over a fire.

On cloth formed a rectangle with the mashed potatoes by 1, 5 cm thick.

Spread the lettuce leaves and cover with mashed carrots.

Sprinkle lengthwise peas and asparagus.

Form a sausage, lifting the edges of the canvas and closing well ends.

Immerse it in a pan full of boiling salted water and let simmer for 30 minutes.

Drain, remove it from the canvas and allow it to cool.

Slice it into pieces and serve on individual plates with sauce, decorate with remaining Basil.

Vegetable dumpling


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