Summary

Ingredients

• 6 rolls from the day before
• 2 onions)
• 2 tablespoon butter
• 300 ml milk
• 1 bunch wild garlic
• 4 medium egg (s)
• 2 bell peppers, yellow
• 2 red pepper (s)
• 1 clove garlic
• 1 teaspoon olive oil
• 50 g tomato paste
• 250 ml vegetable stock
• 100 g whipped cream
• salt
• Pepper, colored, from the mill

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Instructions

1. Dice the rolls and place in a large bowl. Peel and dice an onion. Heat the butter in a saucepan and sauté the onion cubes until translucent. Then add the milk while stirring, heat it and then mix it with the bread cubes. Cover and let stand for about 20 to 30 minutes.
2. Wash the wild garlic, shake dry and - except for something to garnish - chop. Add to the bread roll mixture together with the eggs and knead everything together well, seasoning with a little salt and a few turns of colored pepper from the mill.
3. Bring plenty of water to the boil in a large saucepan. Shape 8 dumplings out of the dumpling mixture. As soon as the water boils, add a little salt and add the dumplings. Then reduce the heat a little and cover the dumplings in it for about 15 minutes.
4. Halve the peppers, clean, rinse and dice. Peel off the second onion and the clove of garlic and dice both finely. Heat the olive oil in a saucepan and sauté the onion and garlic cubes until translucent. Then add the pepper cubes and fry for about 3 minutes. Then add the tomato paste and sweat gently while stirring. Deglaze with the vegetable stock and cream and simmer for about 5 minutes while stirring. Season with a little salt and a few turns of colored pepper from the mill.
5. Cut the remaining wild garlic into strips. Take the dumplings out of the water with a slotted spoon and drain well. Arrange 2 wild garlic dumplings on the paprika cream on plates and garnish with the wild garlic cut into strips.