Short of ideas for dinner or Sunday lunch?

Author recipes: Cristina Bowerman for Smeg

Production time: 60 minutes
Number of persons: 4
Difficulty: Average Range: First flow
Diet: Vegetarian
From the world: Italy
Time: Media
Cooking methods: Steam cooking
Product type: Combined steam

Ingredients

• Potatoes 500 gr
• Saffron 2 envelopes
• Rooms 600 gr
• Flour 00 140 gr
• Potato starch 140 gr
• Milk 150 gr
• Vegetable broth 150 gr
• Parmigiano grattugia 150 gr
• Walnut Muscat qb
• Tomatoes 60 gr
• Truffle qb
  
  

  Procedure

  Place the potatoes on a baking tray with salt and bake in the oven at 180°C.
  Once cooked, peel them and crush them with a mashed potatoes.
  
  
  
  Knead the crushed potatoes with saffron, fecola and flour.
  Let the dough rest and then prepare the dumplings.
  
  
  
  To prepare the fondue start preparing the bechamel with milk and
  vegetable broth. Blend the Parmesan cheese and go to the sieve.
  Cook the dumplings.
  To make a base with Parmesan sauce reggiano and
  add semi-dryed tomatoes and truffle scales.