Gluten free dumplings Siena Style

Gluten free dumplings Siena Style

Tags: Starter Fingerfood Italian cuisine Antipasti

Ingredients

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.