Tiny Potato Dumplings with Tomato, Onion, and Guanciale Sauce

Tiny Potato Dumplings with Tomato, Onion, and Guanciale Sauce
Photo by Richard Gerhard Jung

Ingredients

  • ½ teaspoon salt
  • 1 potato ricer
  • 1 28- to 32-oz can plum tomatoes
  • 5 ounces guanciale (cured pork jowl) or pancetta
  • 1 ½ cups all-purpose flour
  • 1 teaspoon sugar
  • 1 small garlic clove
  • + 6 more ingredients
    • ½ cup water
    • 1 tablespoon olive oil
    • 1 large red onion
    • 1 ¼ teaspoons salt
    • finely grated Pecorino Romano
    • 1 ½ pounds yellow-fleshed potatoes such as Yukon Gold

Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté guanciale and onion, stirring, until onion is golden, about 6 minutes. Add garlic and sauté, stirring, until golden, about 1 minute. Add tomatoes with reserved juice, water, sugar, and salt and s...

View full recipe at Epicurious

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