John Myers
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Parsley Dumplings with Tomato Sauce
The perfect parsley dumplings with tomato sauce recipe with a picture and simple step-by-step instructions.
Parsley dumplings
- 250 ml Water
- 80 g Butter
- 100 g Durum wheat semolina
- 3 tbsp Finely chopped leaf parsley
- 4 Egg yolk
- Nutmeg
- Black pepper from the mill
- Salt
Tomato sauce
- 150 g Finely diced celery
- 3 Spring onions, cut into thin rings
- 2 Garlic cloves, thinly sliced
- 1 Can Chopped tomatoes
- 1 tsp Raw cane sugar
- Black pepper from the mill
- Salt
- Olive oil
Otherwise
- Basil
Parsley dumplings
- Bring the water with the butter to a boil, then pour in the semolina and turn off the stove immediately. Now stir with the stove switched off until the mixture loosens from the bottom of the pot. Transfer the mixture to a bowl.
- Add salt, pepper, freshly grated nutmeg, 4 egg yolks and the parsley, knead everything well and let cool a little.
- Now form cams with 2 teaspoons dipped in hot water and let them simmer for 7 minutes in very gently simmering salted water.
Tomato sauce
- Heat some olive oil in a saucepan and sweat the celery, spring onions and garlic in it for about 4 minutes, then add the sugar and roast for another 3 minutes while stirring, then add the chopped tomatoes with their juice and with the saucepan closed on the lowest heat setting Let simmer for about 1 hour. Then season with salt and pepper.
finish
- Put some tomato sauce on a plate, place the cams on it and sprinkle with the plucked basil.
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