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potato dumplings with a ragu of lamb and peppers
Ingredients
Makes 0 servings
- 1kl floury potatoes (maris, edwards or Kerrs)
- 250gr flour
- pinch salt
- nutmeg
- parmigiano
- 1 whole egg
- 500 gr lamb mince salt, pepper and
- ½ glass oil stock
- 2 cloves garlic
- 3 bay leafs
- ½ glass dry white wine
- 6 ripe tomatoes
- 3 peppers sliced
Preparation
Salt and pepper the lamb mince and leave it to lie for an hour.Fry garlic cloves with the bay leaf; when it becomes golden add the meat and evenly cook it. Add wine and evaporate. Then add tomatoes and peppers, adjust the seasoning, cover and leave to cook slowly for an hour and a half. Stir from time to time and if it is too dry add a little stock.
Boil floury potatoes in their skin in salted water. Peel and pass through a ricer. Mix in enough flour to make a dough, with an egg, nutmeg, and parmigiano added while mixing. Roll into sausages, cut, roll with fork, and place on floured tray till ready to use.
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