John Myers
Parmesan Dumplings with Fried Zucchini and Basil-thyme Pesto
The perfect parmesan dumplings with fried zucchini and basil-thyme pesto recipe with a picture and simple step-by-step instructions.
- 150 g Box white bread without crust from the day before
- 75 g Butter
- 150 g Parmesan
- 375 g Layered cheese, curd cheese or low-fat quark
- 3 Pc. Eggs
- Salt
- Pepper from the grinder
- 1 pinch Nutmeg, finely grated
- 4 tbsp Pine nuts
- 2 Pc. Zucchini green
- 2 Pc. Zucchini yellow
- 1 Pc. Clove of garlic
- 2 Pc. Onion
- 6 tbsp Olive oil
- 1 tsp Fennel seeds
- 2 Branches Thyme
- 350 ml Vegetable broth
- 1 bunch Basil
- 2 Pc. Red onions
- Sugar
- 1 Splash Lemon juice
- For the Parmesan dumplings, grate the white bread finely or mix it into small pieces. Brown the butter in a saucepan over medium heat and finely grate the Parmesan.
- Using the dough hook of the mixer, knead breadcrumbs, brown butter, Parmesan, layered cheese and eggs well in a bowl and season with salt, pepper and nutmeg. Let the mixture rest for 20 minutes.
- Roast the pine nuts without fat and then chop them. Wash and clean the zucchinis and cut into different pieces of the same size (diamonds, stripes, triangles, etc.). Roughly chop the remaining cuttings. Peel and roughly cut the clove of garlic. Peel and finely dice the onion.
- For the sauce, heat a third of the olive oil in a saucepan, sauté the onion, add the zucchini pieces and the garlic. Fry everything well, season with salt and fennel seeds. Rinse the thyme sprigs and add. Pour in the vegetable stock and simmer for about 10 minutes.
- In the meantime, rinse off the basil, shake it dry and pluck the leaves off. Bring a saucepan of salted water to a boil for the cams.
- Cut the nocks out of the Parmesan mixture with 2 spoons and place them in the slightly boiling salted water, set the temperature to a low level and let the nocks rise until they rise to the surface of the water.
- Heat a third of the olive oil in a large pan. Add the zucchini pieces, season with salt and fry for about 5 minutes. Peel the red onion, cut in half, thinly slice and add to the zucchini pieces in the pan and fry.
- Take the thyme sprigs from the soft-boiled zucchini onions in the saucepan, puree the pesto with a hand blender or blender and season with salt, sugar and lemon juice. Mix the basil with the remaining olive oil and a few pine nuts very finely and mix into the pesto just before serving.
- Place the roasted zucchini and dumplings on the plates, cover the dumplings with the pesto and sprinkle with pine nuts.
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