Porcini Bread Dumplings with Tomatoes
Porcini bread dumplings with tomatoes is a recipe featuring fresh ingredients from the cooking category. Try this and other recipes from Spoonsparrow!
Ingredients
- 30 g dried porcini mushrooms
- 250 ml vegetable broth (ready-made)
- 150 ml Heavy Cream
- 500 g rolls (8 rolls), preferably from the day before
- 1 bunch parsley
- 150 g Parmesan cheese
- 2 eggs (medium size)
- Salt
- ground pepper
- 750 g canned tomatoes in juice
- 1 Garlic clove
- 4 tbsp olive oil
- 4 sprigs Rosemary
- a pinch of sugar
- basil leaves for garnish
Instructions
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1.
Coarsely chop the porcini mushrooms with a food processor. Add them to the broth and bring to a boil. Pour in the cream and simmer uncovered for about 5 minutes. Slice the rolls into fine pieces and place them in a bowl. Drizzle the mushroom-cream mixture over the bread and let it soak for 15 minutes.
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2.
Rinse the parsley, shake off excess water, pluck the leaves from the stems, and finely chop. Grate 100 g of Parmesan. Add the parsley, Parmesan, eggs, salt, and pepper to the soaked bread and knead well. With damp hands form 12 dumplings from the mixture. Bring a large pot of salted water to a rolling boil. Drop the dumplings in and let them cook at moderate heat in gently simmering water for about 20 minutes.
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3.
Meanwhile rinse and dice the tomatoes. Peel the garlic and slice it thinly. Heat olive oil in a large skillet. Sauté the tomatoes with rosemary over high heat until they brown richly. Season with salt, pepper, and sugar to taste.
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4.
Remove the dumplings from the cooking liquid with a slotted spoon and let them drain briefly. Plate the dumplings with the tomato mixture. Grate remaining Parmesan over the top and garnish with basil leaves before serving.
