Sponsored content.
Grana Padano Kniddele mat Tomate Sugo
Ingredients
- 200 g curd cheese 40%
- 80 ml whole milk
- 3 good-sized fresh eggs
- 300 g flour
- 100 g grated GRANA PADANO
- salt, pepper, sugar
- rocket leaves for decoration
For the tomato sugo
- 1 drizzle of extra virgin olive oil
- 1 white onion
- 3 cloves of pink garlic
- 1 red pepper
- 20 ml tomato pulp
- 20 g basil
- 20 g parsley
Instructions
1. For the tomato sugo, peel and finely chop the white onion, pink garlic and red pepper. Sauté in a pan with a good drizzle of extra virgin olive oil. Once the onion has softened, add the tomato pulp and season with salt, pepper and sugar to taste. Simmer for about 15-20 minutes on low heat and add half of the chopped fresh herbs at the end.
2. For the "Kniddelen" mix the curd cheese, eggs, flour, milk, grated GRANA PADANO and fresh herbs until a homogeneous mass is obtained that is not too liquid but not too firm either.
3. Use two spoons to form quenelles and place them one by one in boiling salted water. Cook until the "Kniddelen" begin to rise to the surface.
4. Drain the "Kniddelen" with a skimmer or colander and arrange them in a soup plate. Top with the tomato sauce. At the last minute, finely grate the GRANA PADANO onto the dish and carefully decorate with a few rocket leaves.
Recipe : Frank Manes