Italian tomato stew with parmesan dumplings

Name: Italian tomato stew with parmesan dumplings
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 100 ml Milk; 7-10 Tbsp Salt; 100 g Double cream cream cheese; 125 g Durum wheat semolina; 2 Eggs (size M); 1 Onion; 1 Garlic clove; 200 g green asparagus; 1 small zucchini; 2 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 1 can(s) (850 ml) Tomatoes; 300 ml Vegetable broth (instant); 75 g grated parmesan cheese; 100 g Noodles (e.g. mini penne); 4 Stem(s) Basil; 1 pinch Sugar

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

100 ml Milk
7-10 Tbsp Salt
100 g Double cream cream cheese
125 g Durum wheat semolina
2 Eggs (size M)
1 Onion
1 Garlic clove
200 g green asparagus
1 small zucchini
2 TABLESPOONS Olive oil
7-10 Tbsp Pepper
1 can(s) (850 ml) Tomatoes
300 ml Vegetable broth (instant)
75 g grated parmesan cheese
100 g Noodles (e.g. mini penne)
4 Stem(s) Basil
1 pinch Sugar

Directions

1
Bring milk and a little salt to the boil, stir in cream cheese and remove from the heat. Sprinkle in semolina while stirring, place back on the hot plate and continue stirring until the mixture separates from the bottom of the pot as a lump.
2
Place in a bowl and immediately stir in 1 egg. Let the mixture cool down. Peel onion and cut into cubes. Peel garlic and press it through a garlic press. Wash the asparagus, cut off woody ends and cut asparagus into pieces.
3
Wash and clean the zucchini, cut them in half lengthwise and slice them. Heat the oil. Fry asparagus, zucchini and onion for about 2 minutes while turning. Season with garlic, salt and pepper. Add the tomatoes and chop them up.
4
Pour in broth. Boil up the soup. Stir the remaining egg and parmesan into the semolina mixture. Form small cams with two moistened teaspoons and put them in plenty of boiling salted water. Let it simmer at low heat for about 5 minutes.
5
Prepare the pasta in boiling salted water according to the instructions on the packet. Wash basil, shake dry, pluck leaves from the stalks and cut the larger leaves into strips. Season soup with salt, pepper and sugar.
6
Add basil, except for something to garnish. Add the noodles and dumplings to the soup and fold in. Arrange the soup on plates. Sprinkle the rest of the basil over the soup. Bread tastes good with it.