Salami Dumpling Gratin

Huettenzauber with Italian charm Cook dumpling dough according to package directions. Dice toast, bacon and salami. Heat butter in a frying pan, toast bacon, salami, lift out. Toast bread cubes, add to dough form with egg, salami, bacon and bread crumbs. Mix, season strongly with salt and freshly ground pepper.

Lay out two large pieces of cling film on the surface.

Put half of the dumpling dough on each, form into a roll. Place each roll on a piece of aluminum foil. Twist in the ends of the foil, cook the roll in boiling water for half an hour.

In the meantime, rinse and clean tomatoes, cut into slices like mozzarella. Heat the oven to 200 °C. Grease the pan with 1 tbsp. oil.

Remove the dumplings from the foil and cut them into 1 cm slices.

Layer alternately with tomatoes and mozzarella.

Drizzle remaining oil over the top.

Rinse basil, cut leaves into strips. Sprinkle pine nuts and basil over gratin, season with salt, season with pepper. Bake in the oven at 200 degrees for about 20 min.

Even crispier: fry the dumplings in butter beforehand!

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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