Summary

Ingredients

For the dough:

• 200 g flour, double-handled
• 200 g semolina, (whole wheat semolina)
• 3 egg (s)
• some cold water
• 1 pinch (s) salt

For the filling:

• 1 duck breast, approx. 400 g
• 1 shallot (s)
• 0.5 ½ carrot (s)
• 0.5 stick ½ celery
• 0.5 ½ parsley root (s)
• 1 slice fennel
• 1 clove garlic
• 150 ml port wine, red
• some tomato paste
• 2 beefsteak tomato (s), ripe
• 1 tablespoon thyme, dried
• 100 g sheep cheese (e.. Spanish hard cheese) freshly rated
• Breadcrumbs
• Germ oil, for frying
• 2 tablespoon butter
• salt
• pepper

Print Recipe Pin Recipe

Instructions

1. Knead a pasta dough out of the flour, semolina and eggs (if necessary work some water into the dough), shape it into a ball and let it rest in a damp cloth.
2. In the meantime, remove the skin from the duck breast, dice the meat very finely (or turn it through the meat grinder). Clean all the vegetables and dice them very finely. Scald tomatoes, remove skin and finely dice.
3. Fry the duck meat with the shallot in the oil. Add the butter and the diced vegetables and sauté. Then add tomato paste and fry briefly. Stir in the diced tomatoes, deglaze with port wine. Add thyme, season with salt and pepper. Cover and simmer the meat mixture on a low heat for about 20 minutes, then let the liquid evaporate without the lid. Finally (cooled) stir in the breadcrumbs and cheese.
4. Roll out the dough and, depending on the shape of the pasta pockets, cut out / cut into pieces of dough. Spread the filling over the pieces, beat the dough over it and press down firmly. Cook until firm to the bite in boiling salted water and serve with brown butter, for example.
5. My advice:
6. Use the round pasta former with a diameter of 10 cm.
7. Fertility:
8. approx. 35 dumplings.