MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Norbert's Schupfnudeln, Summer Ratatouille & Sauce Verte
Categories: Squash, Vegetables, Breads, Potatoes, Herbs
Yield: 4 Servings

MMMMM------------------------RATATOUILLE-----------------------------
1 md Zucchini; in 1/2" dice
1 md Yellow squash; in 1/2" dice
1 md Eggplant; in 1/2" dice
1 md Onion; in 1/2" dice
4 tb Extra virgin olive oil
3 cl Garlic; chopped
1 Sprig fresh thyme
pn Red chili flakes
3 Ripe tomatoes; in 1/2" dice
2 tb Red wine vinegar
1 ts Crushed fennel seeds
1 Red bell pepper; in 1/2"
- dice
1 Bell pepper; in 1/2" dice
2 tb Chopped fresh basil

MMMMM------------------------SCHUPFNUDELN-----------------------------
1 1/2 lb Russet potatoes
2 oz Whole wheat flour
2 oz A-P flour
2 Egg yolks
pn (ea) salt & nutmeg
2 oz Butter

MMMMM------------------------SAUCE VERTE-----------------------------
1/2 c Chopped flat-leaf parsley
3/4 c Extra virgin olive oil
3 tb Chopped chives
1 md Shallot; fine diced
1/4 c Chopped cilantro
2 tb Good quality red wine
Vinegar
1 cl Garlic; peeled & minced
pn (ea) salt, pepper, chile
- flakes

COOK RATATOUILLE: Toss cubed eggplant with teaspoon of
salt and let sit for about 20 minutes. With paper towel
pat the cubed eggplant dry. In Dutch oven heat 2
tablespoons of olive oil, add the cubed eggplant and
sauté over medium heat until lightly browned. Remove
eggplant and set aside.

Add remaining extra virgin olive oil to the same Dutch
oven, add diced onions and cook until translucent. Add
garlic, sprig of fresh thyme, chopped fresh basil,
crushed fennel seeds, red pepper chile flakes, peppers
and squash. Stir in eggplant, add red wine vinegar,
cover Dutch oven with lid and cook ratatouille over
medium heat for about 20 minutes or until all vegetables
are soft. Add sea salt to taste.

MAKE SAUCE VERTE: In a bowl blend chopped flat leaf
parsley, chives and cilantro with extra virgin olive
oil. Add diced shallots, minced garlic, red pepper chili
flakes, salt, pepper and red wine vinegar. Let sit for
about 10 to 15 minutes to develop flavor before you
serve.

MAKE SCHUPFNUDELN: Peel potatoes. Cut into quarters and
cook in salted water until soft. Place potatoes on sheet
pan and heat in a 220ºF/104ºC oven for 10 minutes. You
want to remove as much moisture as possible. Push cooked
potatoes through a potato press and cool.

Add egg yolks, all-purpose flour and whole-wheat flour,
salt and nutmeg. Mix to a smooth dough. If needed, add a
little more flour to the dough.

Place dough on a floured board and form into a 1" thick
log. Cut the log into about 1 1/2" pieces and form each
piece into a tapered cylinder by rolling between your
hands. It should be thick in the middle and pointed on
the end.

Bring salt water to a boil, add Schupfnudeln. Reduce
heat to a simmer and cook for about 6 to 8 minutes. With
slotted spoon remove from water. Melt butter in a sauté
pan, add Schupfnudeln and sauté to a golden brown.

Serve Schupfnudeln with Ratatouille and Sauce Verte and
garnish with fresh herbs,

Servings : 4

RECIPE FROM: https://www.norbertskitchen.com

Uncle Dirty Dave's Archives

MMMMM

... "He who wonders discovers that this in itself is wonder." -- M. C. Escher --- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)