Savoury steamed potato and salsiccia dumplings served with tomato sauce

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Potatoes

250 g potatoes, mealy, chopped into cubes

Steamed dumplings

400 g flour
1½ tsp salt
2 tsp rosemary needles
80 g butter, soft
20 g yeast
3 dl milk
250 g salsiccia, Italian sausage

Sauce

2½ dl white wine
2 dl cream
20 g butter
Salt
Black pepper

Tomato sauce

1 tbsp olive oil
1 onion, finely chopped
1 clove of garlic, finely chopped
500 g tomatoes, cut into cubes
1 tbsp tomato purée
2 tbsp basil, oregano, chopped
1 orange, a little grated zest
Salt
Pepper

Preparation

Place the potato cubes in the perforated cooking tray, put into the cold cooking space and cook (1 step), pass through a sieve and allow to cool.
Add all the ingredients, apart from the salsiccia, to the sieved potato and knead into a smooth dough. Add flour as required. Cover the dough and allow to rise in a warm spot. Divide the dough into 16 equal pieces. Squeeze the salsiccia out of its skin and cut into 16 pieces. Wrap each piece of sausage in dough.
Reduce the white wine by a half. Add the cream and butter, stir well and season with salt and pepper. Put the sauce in the dish, add the steamed dumplings and allow to proof again. Bake (2 step).
Heat up the olive oil and sweat the onion and garlic in it. Add and reduce the tomato cubes and tomato purée, season with salt, pepper, herbs and orange zest to taste.

Cooking steps

Steaming 100°C for 20 Mins
Hot air humid 180°C for 40 Mins

Tips

  • Other kinds of sausage, such as rustic or pork sausage, can be used in place of salsiccia.
  • Plum tomatoes are also ideal for this recipe.
  • Wire shelf
  • Perforated cooking tray, 430 x 370 x 25 mm
  • Porcelain dish ½ GN, depth 65 mm
Quantity Ingredient
1 tbsp olive oil
Salt
Pepper
2 tsp rosemary needles
1 tbsp tomato purée
250 g potatoes
2½ dl white wine
1 orange
100 g butter
3 dl milk
1 onion
1½ tsp salt
2 tbsp basil, oregano
20 g yeast
Black pepper
1 clove of garlic
2 dl cream
400 g flour
250 g salsiccia
500 g tomatoes

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