Fiesole style potato dumplings with fresh tomato and basil
- Floury potatoes - 600 grams
- Flour - 120 grams
- Salt - 10 grams
- Egg - 1, whole
- Egg Yolk - 1
- Nutmeg - To taste
- Olive Oil - 0.5 dl
- Tomatoes - 500 grams
Wash medium sized potatoes, put them in a pot with cold, salted water, cover and bring to a boil. Let them cook for approximately 20 minutes. To test the potatoes, pierce them with a fork and if the potato slides away, it is ready but if it remains on the fork,
it needs to cook a few more minutes.
Once cooked, drain the potatoes, let them cool for a few minutes, then peel them and purée them with a potato masher or a vegetable mill. On your table top, (using wood if at all possible), form a fountain shape with the potatoes and add flour, salt, eggs and nutmeg, mixing the ingredients until you have obtained a smooth dough.
Heat 4 litres of salted water in a pot and bring to a boil when the dumplings are ready.
Divide the mashed potato mixture into 6 equal parts, rolling them in the palm of your hand until you have formed small cylinders about 1.5 cm thick. Cut these cylinders into pieces about 2.5 cm long and roll them with your thumb along the tips of a fork, one at a time. Place them on a tray lightly dusted with flour.
5) Wash the ripe tomatoes and remove the seeds and central core. Cut each tomato into 8 or 9 smaller pieces and set aside. In a steel pan 35 cm in diametre, lightly brown the chopped garlic in olive oil and then add the tomatoes. Cook for about 5-6 minutes or until they have absorbed their own water and add salt to taste.
6) Lightly toss the dumplings into the boiling water and once the water starts to boil again, let them cook for 3-4 minutes. Remove the dumplings with a long handled colander or a slotted spoon. Add them to the pan containing the sauce and let flavour for a couple of minutes. Add salt to taste and add the basil leaves cut into julienne strips.