Potato dumplings with soffritto
Made with Passata
Strained Tomatoes (Passata) retain the bright red colour of tomatoes and has a velvety composition with an intense but sweet taste.
Ingredients
-
200
g
Passata (Strained Tomates)
-
2
tbsp
Concentrato (Tomato Paste)
-
28
g
potato dumplings
-
30
g
celery
-
30
g
carrots
-
30
g
onions
-
120
g
diced bacon
-
120
g
diced mozzarella
-
60
g
butter
-
4
tbsp
extra virgin olive oil
-
leaves
A few of basil
Share the ingredient list
Potato dumplings with soffritto: Method
- Chop celery, carrots and onions together and brown them in a pan with oil and butter for 5 minutes
- Add bacon, and cook for another 5 minutes; then add Passata (Strained Tomatoes), Concentrato (Tomato Paste) and basil leaves cut into slices, and cook again for 10 minutes
- Cook potato dumplings in boiling salted water, drain them and mix with the sauce
- Serve with mozzarella
- Add bacon, and cook for another 5 minutes; then add Passata (Strained Tomatoes), Concentrato (Tomato Paste) and basil leaves cut into slices, and cook again for 10 minutes
- Cook potato dumplings in boiling salted water, drain them and mix with the sauce
- Serve with mozzarella