Ingredients (for four people):
80g rocket, finely chopped
1 kg dumpling dough, half & half (makes about 12 dumplings)
1 onion, medium size
100g cherry tomatoes, sweet
4 tablespoons breadcrumbs
olive oil, for frying
- Wash rocket, chop finely and knead into the dough. Peel 1 onion, cut into thin wedges and fry in a pan with a little olive oil until golden brown. Wash cherry tomatoes.
- Take a handful of dumpling dough and press it. Give a small pile (about 1 teaspoon full) of roasted onion and cherry tomato in the center and wrap the dough around the filling. Bring water to boil in a large saucepan with 1 tablespoon of salt. Set the oven on medium heat and let the dumplings slide into the water carefully. Remove dumplings from the water as they float.
- Roast breadcrumbs in a pan with a little vegetable oil, roll the finished dumpling in the breadcrumbs or sprinkle the crumbs all over just before serving.
- Peel 4-5 onions and cut into thin wedges. Melt onion lard in a frying pan and fry the onion wedges in it until golden brown. Add tomato puree and fry briefly. Deglaze rried onions with a dash of white wine and let it boil. Pour half the vegetable stock into the sauce and let reduce, stirring occasionally. Finally, pour the remaining vegetable stock into the sauce and let reduce until a creamy consistency is reached. Season the onion sauce to taste with freshly ground black pepper, salt and a tablespoon of Crema di Balsamico.
A recipe from Sophie Mathisz