Cheese Dumplings with Tomatoes

Ingredients

• 40 g soft butter
• 75 g fine semolina
• 2 egg yolks
• 100 g grated Bergkäse cheese
• Salt
• white pepper
• nutmeg
• chili flakes
• 1 stalk Celery
• 1 onion
• 1 Garlic clove
• 600 g plum tomatoes
• 3 tbsp olive oil
• 4 sprigs thyme
• 2 tbsp capers
• Salt
• Pepper
• a pinch ground saffron
• 20 g Pumpkin Seeds
• basil (for garnish)

Instructions

1. 1.

   For the cheese dumplings, beat the butter until fluffy and fold in some semolina. Whisk in the egg yolks and gradually stir in the remaining semolina and Bergkäse. Season with salt, pepper, nutmeg, and chili flakes, then let the dough rest for about 30 minutes.

2. 2.

   For the vegetables, rinse the celery stalks, trim them, and dice as finely as possible. Peel and finely dice the onion and garlic. Wash the tomatoes, remove the stems, and quarter lengthwise. Heat olive oil in a pan, sauté the onions and garlic until translucent. Shake off any excess moisture from the thyme, then add it with the tomatoes to the onions and cook on low heat for 5–8 minutes.

3. 3.

   Bring a large pot of salted water to a boil, then reduce to a gentle simmer. Using two teaspoons, drop portions of the cheese dough into the water and let them cook for about 10 minutes.

4. 4.

   Add capers to the tomato mixture and season with salt, pepper, and saffron.

5. 5.

   Plate the vegetables on bowls, lift the dumplings from the water with a slotted spoon, drain well, and place atop the veggies. Sprinkle celery cubes and pumpkin seeds over the top, garnish with basil, and serve.