Dumplings with mushroom sauce

Ingredients for 4 servings:

• 200 g porcini mushrooms (or brown mushrooms), fresh OR:
• 20 g mushrooms, dried
• 400 g tomatoes
• 50 g Parmesan, fresh, grated
• 2 tbsp tomato paste
• 1 small onion(s)
• 1 garlic clove(s)
• 350 g wheat flour
• 50 g edible bran (wheat bran)
• 3 tbsp olive oil
• 30 g butter
• Salt and pepper, from the mill

Instructions

Working time approx. 1 hour; Rest time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Trofie con salsa di funghi, recipe from Liguria

Trofie: a gnocchi specialty that bears this name only in Genoa. These spiral dumplings are preferably served with pesto – here’s a variation with a warm vegetable sauce. Preparation: Knead a smooth dough from flour, wheat bran, 1/2 teaspoon of salt, and about 1/4 liter of lukewarm water. Cover with a damp cloth and let rest for 20 minutes. For the sauce: Clean the fresh mushrooms and thinly slice them. Briefly blanch the tomatoes, peel them, and deseed them. Chop the flesh. Finely chop the onion and garlic clove. Heat the olive oil in a pan. Sauté the onion and garlic, stir in the tomatoes and tomato paste, and season with salt and pepper. Bring to a simmer over high heat, then stir in the mushrooms and simmer covered over low heat. Cut small pieces of the dough and shape them into pencil-thin rolls, about 5 cm long. Wrap each one in a spiral around a thick knitting needle (or skewer), carefully remove the excess, and let it dry briefly. Boil 2-3 liters of salted water in a large pot, add the dumplings in batches, and let it simmer briefly. As soon as they rise to the surface, remove them with a slotted spoon, drain well, and place them in a warmed bowl. Mix in the butter and half of the Parmesan cheese. If necessary, thin the mushroom sauce with a little hot pasta water and pour over the dumplings. Serve with the remaining Parmesan cheese on the side.