in Soup Recipes

Parmesan tomato dumplings

updated

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Ingredients for 2 servings:

  • 125 ml water
  • 1 egg(s)
  • 50 g semolina
  • 3 tbsp Parmesan
  • 4 tomatoes, dried, pickled
  • Parsley
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

e.g. as a soup garnish

Dice the sun-dried tomatoes. Bring the semolina and water to a boil, stirring until a ball forms from the bottom of the pot. Remove from the heat and mix with the Parmesan cheese, egg, diced tomatoes, and parsley. Season with salt and pepper. Scoop out portions of the dough with two spoons. Let stand in gently simmering water for about 10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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