Spinach Dumplings with Tomato Sage Melt

Cut garlic into coarse slices, rinse spinach leaves, blanch, rinse, squeeze well. Spinach with garlic u.

Season with salt, pepper and nutmeg. 2.

Squeeze the ricotta in a kitchen towel and place in a large bowl with the pureed spinach and flour. Stir until homogeneous and gradually add the grated Parmesan cheese. Cover the dough with cling film and leave to cool for half an hour.

3. paradeiser-salami: cut dried paradeiser into fine strips, garlic into narrow slices. Cut olives in half lengthwise. Blanch (scald) the fresh tomatoes, skin them, cut them into quarters lengthwise and core them.

Remove seeds. Repeatedly cut the quarters in half lengthwise. 4.

Cut out 16 equal dumplings with an ice cream scoop. Cook in boiling salted water until tender. When the dumplings float to the surface, pull for another 3-4 min.

For the melts, heat olive oil with butter in a frying pan. Add dried olives, garlic, tomatoes and 8 sage leaves and sauté for 2 minutes. Add the peeled tomato strips. Season with salt, pepper and chili.

Lift the dumplings out of the water with a skimmer, drain and add to the tomato sauce. Toss briefly and arrange on a platter. Garnish with remaining sage and serve immediately.

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Our tip: Use the young, tender spinach from the farmer.

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