Potato Dumplings Valle D'Aosta-Style
|Dried wild italian mushrooms/1/4 pound fresh mushrooms||1 Ounce, thinly sliced|
|Olive oil||1⁄4 Cup (4 tbs)|
|Chopped parsley||3 Tablespoon|
|Garlic||2 Clove (10 gm), chopped|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Tomato paste||2 Tablespoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Vegetable oil||1 Tablespoon|
|Freshly grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Sliced italian fontina cheese/1/2 cup parmesan cheese||1⁄4 Pound|
|Freshly ground pepper||To Taste|
|Warm water||1 Cup (16 tbs) (If Using Dried Mushrooms)|
Mix and shape Basic Potato Dumplings.
Butter a 13" x 9" baking dish.
If using dried mushrooms, soak in warm water 20 minutes.
Drain mushrooms, reserving liquid.
Strain mushroom liquid.
Rinse mushrooms under cold running water.
Squeeze to remove as much moisture as possible.
Preheat oven to 350F (175C).
Heat 1/4 cup olive oil in a large skillet.
Add parsley and garlic.
Saute over medium heat 1 minute.
Add soaked and drained dried mushrooms or fresh mushrooms and salt and pepper.
Saute until mushrooms are lightly colored.
Stir in wine and cook until wine has evaporated.
Combine tomato paste and reserved mushroom liquid or, if using fresh mushrooms, 1/2 cup water.
Add to skillet.
Stir in cream.
Simmer 2 to 3 minutes uncovered or until sauce begins to thicken.
Fill a large saucepan two-thirds full with salted water.
Bring water to a boil.
Add 1 tablespoon vegetable oil and dumplings.
When dumplings come to surface of water, cook 10 to 12 seconds.
Remove dumplings with a slotted spoon or strainer, draining against side of saucepan.
Place dumplings in sauce.
Stir in 1/3 cup Parmesan cheese and mix gently until dumplings are coated with sauce.
Carefully transfer dumplings and sauce to buttered baking dish.
Cover with slices of fontina cheese or sprinkle with 1/2 cup Parmesan cheese.
Bake 5 to 8 minutes or until cheese is melted.