Potato dumblings

Dumplings are a dish from of ancient origin and can be prepared with different flours: wheat flour, rice, semolina, with potatoes, dry bread and vegetables. Origins of the potato dumplings are from the period in which potatoes from the American continent were imported in Europe. At that time, there were already some varieties of dumplings that could be found mainly in Lombardy and were mixed with bread crumbs, milk and chopped almonds.

Chestnut dumplings with Pesto

Ingredients:  800 g potatoes, 200 g chestnut flour, 100 g white flour, salt, pesto, pecorino cheese

Preparation:   boil and peel potatoes, put them in a blender, pour the puree on the bread-bin and blend the 2 mixed flours, knead and salt, forming many sticks and cut them into small pieces (about 1 cm), forming dumplings, boil them and drain them as soon as they float to the surface, garnish with pesto and sprinkle with grated pecorino.


Ingredients:  to garnish 600 g pasta, 50 g fresh and young of basil leafs, 1 glass of extra virgin olive oil, 6 tablespoons of Parmesan cheese, 2 tablespoons of Pecorino cheese, 2 cloves of garlic, 1 tablespoon pine nuts or walnuts (optional, to replace pine nuts) a few grains of coarse salt

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