Potato dumplings are one of the most popular Italian dishes in the world. Are suitable for every type of condiment, and the tradition is that it is one of the classic pasta dishes of Sundays and holidays. The roman tradition wants them Thursday, but for this specialty all the days are good. But why it says Thursday dumplings? The tradition is that the Friday was dedicated anciently to the penance to eat fish and little else, then the day before, Thursday, we prepared for the observance of this tradition,eating a substantial dish, and here the old man said. The dumpling is so called because formed by small portions of the dough homogeneous, similar to the knots of the wood, probably derived from the term lombard hnohhil which means precisely knot in the wood.
Kg 1 about potatoes
gra 300 of white flour type 0
1 salt to taste
The choice of the potatoes for the dumplings is important. The most recommended is the white potatoes because they are rich in starch and maybe a bit old because it has less water. And it is important that the potatoes are as dry as possible as this decreases the amount of flour that we use, making our dumplings more soft. Yes, because the secret to make our dumplings, perfect is the right balance between potatoes and flour. Then too much flour tends to make our dumplings harder, less flour tends to make them sfaldare during cooking.
At this point you put the potatoes to cook in water with the husk, and make it boil for about 25/30 minutes from when the water began to boil.
Leave to cool for half an hour and then peel and pass through a passapatate. This compound goes placed on a table and then knead by hand, adding a pinch of salt, the egg and the flour slowly until you get a soft dough, smooth and compact. Not work very the dough because it will not be very elastic.
You form now with the pieces of dough of the cylinders of the diameter of a finger, which are then cut into many pizzettini cm 1.5/2. These are the dumplings that you can cook as well or take them one by one and make him the traditional scoring with a dumplings-scorer or a fork.
Must be cooked in boiling salted water stirring with a wooden spoon until it will rise all to the surface. At this point, our dumplings are ready for the topping you have chosen and eaten.
My favorite dressing for dumplings is the meat sauce, which I'm not to rewrite it here rimandandovi to my article on the lasagna where you will find the recipe is the sauce that I prepared myself, both the original file alla bolognese, the classic meat sauce of meat. In this article I would like to propose several other ways of eating the dumplings from a recipe a bit special that I have really enjoyed many years ago in a small restaurant on the sea.
For this preparation the dumplings you prepare in the usual manner with the usual ingredients, only that when you come to cut them you get smaller, about half of the dumplings normal. In commerce there are also the dumplings round and little ones, and they also serve egreggiamente their task, even if I will never tire of repeating it, what we do at home has a different taste.
Ingredients for 4 people
Kg 1,500 dumplings
400 grams peeled shrimp
gr 50 butter
100 gr of whole milk
30/40 gr of dried grated coconut chips (can be found in supermarkets in the additions of the cake)
1 pack of cooking cream
a couple of tablespoons of ketchup
salt, pepper to taste
put the coconut in the milk to re-hydrate it in five minutes, in a saucepan, put the butter, making it melt and combine the milk with the coconut, making it cook about 5 minutes, then the shrimp. Salt, pepper and let cook 5 more minutes. Put the cream and the ketcup and mix well, the sauce should be pink and quite liquid. Once cooked the dumplings and pour into the pan with the sauce and serve.
Another recipe that I like very much are the dumplings alla romana, which can be considered the classic dumplings, which are known throughout the world.
for the dumplings the usual that I have already indicated above.
for the sauce:
400 grams of lean ground beef
1 onion, 1 carrot and 1 celery stick, finely chopped for the sauce
300 gr peeled tomatoes in pieces
a few leaves of basil and a sprig of parsley
olive oil, salt and pepper to taste
half a glass of red wine.
grated parmesan cheese enough.
saute onion, carrot and celery finely chopped a couple of tablespoons of olive oil, add the basil leaves and parsley, chopped. When the ingredients are golden brown, add the veal, finely chopped, and let cook turning often for about ten minutes. At this point add salt and pepper and blend with the red wine until it will be absorbed. Add the peeled tomatoes, cover and simmer the sauce for about 2 hours, stirring occasionally. Next to the kitchen, boil a pot of salted water and cook the dumplings you prepared before you until you will come to the surface. Drizzle with the sauce and a sprinkling of parmigiano reggiano
These dumplings are the plus ultra of the mediterranean cuisine, of which have all the features. Tomatoes, mozzarella, parmesan cheese make this dish a true delight. Below I propose you the recipe. For the dumplings, always the usual, with the usual procedure and the usual ingredients.
For the sauce we want;
1 clove of garlic
5 or 6 basil leaves,
gr 700 tomato sauce, better if rustic
250 grams of mozzarella
gr 50 parmgiano grated parmigiano reggiano cheese
Procedure: In a pan put 3 or 4 tablespoons of olive oil and the garlic peeled and crushed, that you remove as soon as golden. Add the tomato puree,fresh basil leaves, and cover cook for about 30 minutes. At this point our sauce is ready, and then made to cook the dumplings you have prepared, the first, toss with 3 quarters of the sauce stirring well. In a baking dish or a baking tray, pour on the bottom of the remaining fourth of the sauce and put on top of the dumplings already seasoned, above put a layer of diced mozzarella and a sprinkling of parmesan cheese stand. Put some more dumplings left, another layer of mozzarella and parmesan cheese. Put the pan in a preheated oven at 250 degrees in the mode grill and cook for about 5 minutes. Remove from the oven and serve hot.
There are other types of dumplings that are made with other ingredients, but they are the same very good. For example, ricotta dumplings.
In place of the potatoes is used the ricotta from the cow, are the result of the dumplings delicate and tasty, and to fully appreciate their taste, topped with a simple tomato sauce.
The ingredients of the dumplings of ricotta.
500 gr of fresh ricotta cheese
1 tablespoon of parmesan reggiano
300 grams of flour
a pinch of salt
In a bowl, crush the ricotta with the egg, the parmesan cheese and a pinch of salt until thoroughly mixed, continue putting the flour a little at a time and working the mixture with your hands to get the consistency firm but soft. With a rolling pin, roll out the dough which must remain high about 2 centimnetri. to cut to the mud-dwelling strips of the dough and cut still the mud-dwelling strips, diced, here is our ready dumplings of ricotta. Our dumplings, we shall boil in a pot of boiling water and after two or three minutes when they return to the surface will be cooked. To season you can choose among different solutions. A sauce of tomato and basil, they are delicious also to the pesto and also with sauces based on fish.
One of my favorites is the sauce with the sausage and peas.
Ingredients for 4 people
2 sausages, deprived of skin, and chopped
150 grams of green peas
150 gr of cream
in a pan cook the sausage with a little olive oil, when browned add the peas, salt and pepper and after 5 minutes of cooking, add the cream, which must only be mixed in the sauce. And' soì ready a tasty sauce to flavor our dumplings of ricotta cheese.
Dumplings made with chestnut flour.
Purely a dish from the taste of autumn, this with the dumplings made with chestnut flour, but equally as good and very simple to prepare.
400 grams of chestnut flour
gr 275 flour type 00 (in some recipes, water is replaced in part by milk)
300 grams of water
mix the two flours that you had already mixed and sifted with the water, form a ball that will be put in the fridge for at least an hour. In this way you will work more agevolmene the browse that you then cut into strips and then into rectangles. Our dumplings are ready to be cooked in plenty of salted water. For the seasoning, many people use it simply with butter and sage, just to enhance the flavor of chestnut flour, but they are delicious with sauces more savory, such as bacon and mushrooms.
We speak of our classic potato dumplings, which, however, does not arrive on our tables until after the discovery of the Americas by Christopher Columbus. Yes, because the potatoes were imported from America. There were already types of dumplings but they were made with bread crumbs, milk and almonds. More formerly it is thought that the dumplings were the first type of pasta used by man, composed of a mixture of flour and water, using also types of flour, different kind of corn, spelt, wheat, etc., were cooked in a water or simply fried (as used even today in some Italian regions. It also says that it was the famous Alessandro Volta, the inventor of the pile, who first brought in italy the potatoes, which he had known at the court of Louis XVI. It is said that it was a mistake in the preparation of a puree to let him make the first potato dumplings.
Around the world you can find foods that are similar to our dumplings. Both savory and sweet. For example, in asian countries, these are prepared with rice flour and steam cooked. In India are prepared with rice, flour, lentils, and after being wrapped in leaves and steamed, but are considered to be type of accompaniments to dishes and more elaborate dishes for themselves. While it is in the continent of europe and also in america that find their feature pasta dishes, although in any nation there are the typical preparations that are served as a side dish and also as a soup. Really curious about the many types of dumplings desserts, for the preparations that accompany them.
I'll give you some example: in Nepal they are made with rice flour and filled with molasses and sesame seeds and steamed, and also with flour and milk, fried and then warmed in the syrup. In India even with cheese and semolina always heated in the syrup. In the american continent, instead, prevail inpreparazioni such as soups and soups. For example, in Canada and in the southern United States, are made of small flour dumplings that are cooked in soups with chicken. Or dumplings, eggs, native of Pennsylvania, but that probably has Dutch origins, which are cooked in soups corn or potatoes or chicken. A type of dumplings Hebrew are made of unleavened bread and chicken fat, are then cooked in the chicken broth. And even dumplings, chilean corn flour that accompany many soups, vegetables or meat.