Onion dumpling on roast artichokes with smoked ricotta and fresh turnip

Janez Bratovž

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

4 fresh artichokes
3 cl of olive oil
20 g of butter

Red polenta
50 g of red polenta
30 g of butter



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.

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.

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.