SPINACH AND POTATO DUMPLINGS WITH COLD TOMATO SAUCE
INGREDIENTS
•
Kosher salt and freshly ground black pepper
•
2 russet potatoes (1 1⁄2 lbs.)
•
6 tbsp. olive oil
•
1 shallot, minced
•
7 oz. fresh spinach, roughly chopped
•
8 sundried tomatoes in oil, drained
•
1 large beefsteak tomato, cored and quartered
•
2 sprigs thyme, stems removed
•
1⁄2 tsp. sugar
•
3 1⁄2 oz. firm tofu, drained
•
2 tbsp. all-purpose flour
•
2 tbsp. durum wheat semolina flour
•
2 tbsp. plain bread crumbs
•
Freshly grated nutmeg
•
1 small zucchini, julienned
•
2 tbsp. roughly chopped, toasted hazelnuts
ADVERTISEMENT