Gluten free dumplings Siena Style
Tags: Starter Fingerfood Italian cuisine AntipastiIngredients
|
50
g
|
|
|
300
g
|
|
|
5000
g
|
|
|
2
|
pumpkin flowers
|
|
50
g
|
salami
|
|
250
ml
|
sparkling mineral water
|
|
1
pinch
|
pepper
|
|
1
pinch
|
rosemary
|
|
30
g
|
Parmesan cheese, grated
|
|
5
g
|
sugar
|
|
10
g
|
salt
|
|
1
tbsp
|
Olivenöl
|
|
10
g
|
yeast
|
|
500
ml
|
sunflower seed oil
|
|
for decoration
|
rosemary and parsley
|
Preparation
Partially cook the Schär Fusilli and then drain.
In a large bowl, dissolve the yeast in the water. Then carefully add the oil, sugar, pepper, salt and the chopped pumpkin flowers, as well as the diced salami, previously pan-fried and flavoured with rosemary, the Fusilli, the Flour Food Service Mix, the Schär Rice Flour and finally the grated parmesan.
Mix well and eave to rise at room temperature.
As soon as the dough is risen, form dumplings with two tablespoons and fry them in sunflower oil at about 170° C.
Drain on frying paper and season with salt and pepper.
