INGREDIENTS
Sugo
2 punnets cherry tomatoes, halved
2 tbsp olive oil
2 garlic cloves, peeled
3 sprigs thyme
1 tbsp brown sugar
Salt and pepper, to taste
Dumplings
1 tbsp olive oil
300 g fresh spinach, finely chopped
2 garlic cloves, peeled and crushed
¼ tsp nutmeg, grated
Salt and pepper, to taste
250 g (1 cup) ricotta cheese
125 g (½ cup) Danish fetta, crumbled
40 g (½ cup) parmesan, finely grated
1 egg
150 g (1 cup) plain flour
2 tbsp parsley, chopped
2 tbsp dill, chopped
Olive oil spray
To serve
50 g (½ cup) grated mozzarella
40 g (½ cup) grated parmesan
Crusty bread
Miele Accessories
METHOD
Sugo
- Place the ingredients into a small vacuum seal bag. Vacuum on setting 3 and Seal on setting 3. Place into a perforated steam container on shelf position 2 and Sous-vide on 85°C for 1 hour.
- Once the tomato has cooled, remove the garlic and thyme. Use a stick blender or food processor to process the sauce to the desired texture.
Dumplings
- Heat the oil in a frying pan on high heat, induction setting 7. Add the spinach and cook stirring until wilted.
- Add the garlic and nutmeg and cook for a further minute. Season with salt and pepper and transfer to a large bowl to cool.
- Add the cheeses, egg, flour and herbs and stir until well combined.
- Spray a perforated steam container lightly with olive oil spray. Using damp hands form the dough into 25 g balls and place into the container. Chill in the fridge for 1 hour to set.
- Place the container into the steam oven and Steam the dumplings at 100°C for 5 minutes.
To serve
- Preheat the oven on Fan Grill at 200°C.
- Place the sugo into the base of an oven safe dish. Scatter the dumplings around the dish and top with the grated cheese.
- Grill on shelf position 4 for 8–10 minutes, until the cheese is golden. Serve warm with crusty bread.
APPLIANCE / FUNCTION
Miele
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