For 10 people
Onion dumpling 500 g of potatoes 150 g of onions 120 g of butter 50 g of durum wheat flour 2 eggs 300 g of flour salt and nutmeg 5 cl of oil 70 g of butter Fresh turnip 1 piece of fresh turnip Artichokes 4 fresh artichokes 3 cl of olive oil 20 g of butter salt Red polenta 50 g of red polenta 30 g of butter spinach
Onion dumpling Cook the potatoes in salted water. Fry the onion in a pan until golden. Make the mashed potato, add golden onion, butter, eggs, durum wheat flour and mix thoroughly. Add flour, salt and nutmeg. Mix and leave the dough to rest for half an hour in the fridge. Cook the dumplings in salted water for 7 minutes and drain. Before serving, place on a baking sheet, grease with butter and cook in the oven for 7 minutes at 160 °C.
Fresh turnip Wash the turnip thoroughly and cut it into very thin, transparent slices. Cook in salted water for 3 minutes, drain and place on paper.
Artichokes Clean the artichokes and cut them into slices. Fry in the butter and olive oil.
Red polenta Fry the polenta with the butter on a low heat for half an hour, until the polenta is crisp.
Spinach sauce Cook the spinach in salted water, drain and add the butter, milk, salt and pepper. Evaporate in the pan and blend to make the spinach sauce.
Service Place the artichokes on the plate. Put the onion dumpling on artichokes and the grated smoked ricotta on the dumpling. Lay a slice of fresh turnip on the dumpling and pour a little red polenta over it, adding unrefined salt and a mixture of peppers. Surround the dumpling with a little spinach sauce.
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