Basil Dumplings on Salad with Tom`s Dressing
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 bunch basil
- 0.12 liters milk
- 40 g butter
- some salt and pepper
- 125 g semolina, (durum wheat)
- 2 egg (s)
- 1 bunch rocket
- 250 g cherry tomato (s)
- 1 tablespoon mustard, sweet
- 2 tablespoon balsamic vinegar
- 1 tablespoon heavy cream
- 4 tablespoon olive oil
- 1 clove garlic
Print Recipe
Pin Recipe Instructions
- Wash the basil, pat dry and finely chop in a chopper.
- Bring the milk to the boil with butter, a little salt and pepper. Scatter in the semolina and stir. When the mixture has solidified, remove the pan from the heat and let it cool down a little. Add the eggs and stir in with the basil.
- Shape the mixture into dumplings with two moistened tablespoons and let them simmer in boiling salted water for about 10 minutes.
- You can serve the dumplings warm or let them cool down completely and then fry them in the pan until they are crispy.
- Wash the rocket, spin dry and cut off the stalks. Wash and quarter the tomatoes. Mix the mustard with the balsamic vinegar, cream and oil. Press the garlic and stir in. Season the dressing with salt and pepper.
- Mix the vegetables with the dressing, arrange on plates and spread the dumplings on top.
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