Recipe “Spicy quark dumplings with tomato ragout” | NDR.de – Guide


Ingredients for the dumplings:

In Austria and partly also in southern Germany, Topfen is the name for quark. Traditionally, however, the Austrian quark variant is more heavily drained. It therefore has a drier consistency and is therefore better suited for making dumplings. But you can drain normal quark without any problems. To do this, place the quark in a fine sieve or linen cloth and ideally let it drain overnight.

Finely chop the toast in a food processor. Peel and finely dice the onions and garlic, sauté both in olive oil until colorless and then allow to cool. Put the quark, toast, eggs, onions and garlic in a bowl and knead into a dough. Season with salt and pepper and add some chopped lovage (alternatively parsley). Leave the mixture to rest for at least 30 minutes.

Wet your hands and form dumplings from the dough. Heat the cooking water and add some salt and cornstarch. She keeps the dumplings in shape. Place the dumplings in the saucepan and cook over a low heat (the water must not be boiling!). The dumplings initially lie on the bottom of the pot. When they rise to the surface, let them steep for another 4-5 minutes.

Ingredients for the tomato ragout:

Peel and dice onions and garlic. Deseed the chili pepper and cut into fine strips. Heat the olive oil in a saucepan and sauté the onion and garlic cubes in it. Add tomatoes and, if necessary, mash them up with a fork or potato masher. The ragout should have a coarse consistency. Season with salt, pepper, maple syrup and chili and simmer over low heat for about 20 minutes.

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Grate the ginger and clean and chop the lovage. Add both just before serving. Also add fresh olive oil to the ragout.

serving:

Place the tomato ragout on a plate and place the dumplings on top. Sprinkle with freshly grated Parmesan if you like and garnish with herbs.

Eat better! | broadcast date | 05/08/2022

Quark dumplings on tomato ragout served on a plate.  © NDR Photo: Tarik Rose
A leek quiche on a plate © NDR Photo: Florian Kruck
Rhabarber-Tarte.  © NDR
A piece of asparagus quiche served on a plate.  © NDR Photo: Florian Kruck
Sourdough bread on a griddle (bread steam) © Günter Müller
Pizza on a pizza stone © NDR
Ciabatta on a wooden board © Günter Müller
Tomato essence and avocado salad served on a plate.  © NDR/Fernsehmacher GmbH Photo: Norman Kalle
Breads topped with smoked fish served on a plate.  © NDR/megaherz GmbH

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