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Dumplings rye flour and corn with broccoli cream
ingredients
servings
3
Yellow corn flour
50 oz
Rye flour
150 oz
Eggs
1 unit
Potatoes
150 oz
Extra virgin olive oil
30 oz
Iodized salt
to taste
Broccoli stalks
100 oz
Pecorino cheese
60 oz
Garlic
1 wedge
Water
to taste
Nutmeg
to taste
first courses from Italy - Lazio
Dumplings rye flour and corn with broccoli cream
Dumplings rye flour and corn with broccoli cream
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
We use autumnal vegetables such as broccoli, to season a plate of unusual dumplings, made with rye flour and corn
preparation
step 1
On a work surface, form a fountain with the two flours. At the center add crushed potatoes, whipped egg, salt pinch and 1 tablespoon of oil, then knead all over
step 2
Adjust the dough with the addition of little water or possibly flour. Allow the dough to rest for at least half an hour, then make 1 cm in diameter and get many squares.
step 3
In the meantime, boil in light boiled, slightly salted water, the shredded broccoli stalk, making sure that the water covers all but not exaggerating with the amount
step 4
After cooking (must be soft), broil broccoli in the remaining cooking water with the addition of sheep cheese to pieces.
step 5
Take a non-stick frying pan, lightly fry in 2 tablespoons of Evo oil and 1 clove of garlic, skip the broccoli broth for a few minutes, then mix the stem and cheese cream
step 6
Amalgamate everything, setting salt.
step 7
Cook the dumplings in salted water and once they come to the surface, drain them and place them in the pan. Spilled with pepper and nutmeg.
