Potato dumplings with soffritto
Made with Passata
Strained Tomatoes (Passata) retain the bright red colour of tomatoes and has a velvety composition with an intense but sweet taste.
Ingredients
-
200
g
Mutti Tomato Puree
-
2
tbsp
Mutti Double Concetrated Tomato Paste
-
28
g
potato dumplings
-
30
g
celery
-
30
g
carrots
-
30
g
onions
-
120
g
diced bacon
-
120
g
diced mozzarella
-
60
g
butter
-
4
tbsp
extra virgin olive oil
-
leaves
A few of basil
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Potato dumplings with soffritto: Method
- Chop celery, carrots and onions together and brown them in a pan with oil and butter for 5 minutes
- Add bacon, and cook for another 5 minutes; then add Mutti Tomato Puree, Mutti Double Concentrated Tomato Paste and basil leaves cut into slices, and cook again for 10 minutes
- Cook potato dumplings in boiling salted water, drain them and mix with the sauce
- Serve with mozzarella
- Add bacon, and cook for another 5 minutes; then add Mutti Tomato Puree, Mutti Double Concentrated Tomato Paste and basil leaves cut into slices, and cook again for 10 minutes
- Cook potato dumplings in boiling salted water, drain them and mix with the sauce
- Serve with mozzarella