Ciabatta dumplings with vegetables and spicy tomato sauce

Name: Ciabatta dumplings with vegetables and spicy tomato sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 200 ml Milk; 1 (à 200 g; from the previous day) Ciabatta; 1 medium onion; 2 (approx. 200 g) Carrots; 200 g Mushrooms; 1 collar flat leaf parsley; 100 g Parmesan (piece); 4 TABLESPOONS Butter; 100 g frozen peas; 3 Eggs (Gr. M); 7-10 Tbsp salt and pepper; 1 red chilli pepper; 1 medium onion; 800 g ripe tomatoes; 2 TABLESPOONS Oil; 7-10 Tbsp Sugar; 7-10 Tbsp Dishtowels; 7-10 Tbsp Kitchen yarn

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

200 ml Milk
1 (à 200 g; from the previous day) Ciabatta
1 medium onion
2 (approx. 200 g) Carrots
200 g Mushrooms
1 collar flat leaf parsley
100 g Parmesan (piece)
4 TABLESPOONS Butter
100 g frozen peas
3 Eggs (Gr. M)
7-10 Tbsp salt and pepper
1 red chilli pepper
1 medium onion
800 g ripe tomatoes
2 TABLESPOONS Oil
7-10 Tbsp Sugar
7-10 Tbsp Dishtowels
7-10 Tbsp Kitchen yarn

Directions

1
For the napkin dumplings warm the milk lukewarm. Cut the ciabatta into small cubes and put them into a large bowl. Pour the milk over it and soak for about 30 minutes. In the meantime peel and finely dice the onion.
2
Clean, peel and finely dice the carrots. Clean mushrooms, wash and chop if necessary. Wash parsley, shake dry and chop finely. Grate parmesan.
3
Heat 2 tablespoons of butter in a frying pan. Fry the carrots and mushrooms for about 5 minutes, turning them over. Add onion and fry for another 2-3 minutes. Finally stir in frozen peas. Add vegetables, parsley, parmesan and eggs to the ciabatta.
4
Season with approx. 1 tsp salt and 1/2 tsp pepper. Knead with your hands and let it rest for about 30 minutes.
5
Halve the dumpling mixture and place on two damp tea towels. Wrap the dumpling mixture in the towel. Tie the ends of the cloth together with kitchen yarn. Boil up plenty of salted water in a large pot.
6
Put rolls in (they should be covered with water) and let them simmer at low heat for about 40 minutes.
7
For the tomato sauce, clean the chilli, cut lengthwise, remove seeds and chop finely. Peel and finely chop the onion. Wash the tomatoes. Grate 500 g tomatoes coarsely on a kitchen grater. Chop the remaining tomatoes finely.
8
Heat the oil in a pot. Sauté the onion in it. Add the grated tomatoes and simmer. Add diced tomatoes and chilli. Simmer for another 2-3 minutes. Season to taste with salt and 1/2 tsp. sugar.
9
Take finished rolls out of the water, unwrap them and cut them into slices. Heat 2 tablespoons of butter in portions in a large frying pan. Fry the slices for 2-3 minutes on each side.
10
Serve the dumplings with the sauce.