Peruvian Purple Potato Dumplings with Ragout of Heirloom Tomatoes and Basil
Follow That Food : Episode FLFTF-110F
Difficulty: Medium
Prep Time: 40 minutes
Cook Time: 20 minutes
Yield: 4 servings
Ingredients:
Tomato Ragout:
1 tsp. chopped garlic
2 Tbs. extra-virgin olive oil
2 cups assorted color Heirloom tomatoes
salt and pepper
1/4-cup fresh basil, torn, plus 1/4-cup
Potato Dumplings:
1 lb. Peruvian purple potatoes
2 Tbs. kosher salt
1 cup flour
3 eggs
1 tsp. roasted garlic, crushed
Directions:
- Heat a medium size pan over high heat.
- Saute the garlic with olive oil and toss the heirloom tomatoes until heated through, approximately 5 minutes.
- Season with salt and pepper.
- Toss in 1/4-cup of the fresh basil before serving dish.
- Peel and dice the potatoes and place in a small bowl.
- Blanch the potatoes lightly in salted water and rinse in ice water to keep the color.
- Mix the cooled, cooked potatoes with the flour, eggs and roasted garlic.
- Form mixture into a dough. Roll the dough onto a lightly floured surface, into a snake approximately 1/2-inch thick.
- Cut into 1/2 inch pieces and using your hands, roll each piece into balls.
- Cook the dumplings in boiling water.
- Cook for approximately 2 minutes.
- Using a slotted spoon, remove the dumplings and toss with the Heirloom tomato ragu.
To serve, add the remaining torn fresh basil, and serve immediately on a large platter.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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