John Myers
Dumplings Tagliatelle
The perfect dumplings tagliatelle recipe with a picture and simple step-by-step instructions.
- 0,5 Clove of garlic
- 1 Onion
- 0,5 Chilli pepper
- 0,5 tbsp Olive oil
- 1 Can Tomatoes
- Salt and pepper
- Hot paprika powder
- 75 g Lamb minced meat
- 75 g Ground beef
- 1 Egg
- 1 El Breadcrumbs
- Cayenne pepper
- 200 g Tagliatelle
- 1 small can Corn
- 0,5 bunch Chopped parsley
- 50 g Grated Emmental
- Peel the clove of garlic and the onion and cut into fine cubes. Clean the chilli pepper, cut lengthways, core, wash and cut into fine cubes. Heat the oil and sweat everything in it while stirring.
- Add the tomatoes with the liquid and season with salt, pepper and paprika powder. Cover the sauce and let simmer over a mild heat for about 10 minutes.
- Mix in the two types of minced meat. Knead in the egg and breadcrumbs and season with salt, cayenne pepper and paprika powder. Form small dumplings out of the meat dough and let simmer in the tomato sauce for about 10 minutes.
- In the meantime, cook the tagliatelle in sufficient boiling salted water until firm to the bite. Add the corn to the dumplings about 5 minutes before the end of the cooking time.
- Wash, dry and roughly chop the parsley. Drain the pasta, drain and serve with the sauce. Serve sprinkled with the parsley and cheese.
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