Dumplings with rabbit sauce

 

Difficulty: medium


Time: 1 hour and longer

 


Ingredients for 4 persons:

 

2 kg of potatoes, 300 g of flour, grated cheese, salt, 400 g of rabbit stew, 1 kg and 500 g of red tomatoes, Vinchef, 3 leaves of sage, 1 sprig of rosemary, 2 carrots, 1 small onion, oil, salt, pepper.


Preparation:  Prepare the sauce: In a saucepan heat up four spoonfuls of oil with the sage and the rosemary the minced onion and carrots. When everything is slightly gilded, remove sage and rosemary and add the stew; let it brown at a high flame, sprinkle with Vinchef, let evaporate.

Then add the unpeeled tomatoes without seeds cut into pieces, salt and pepper. Cook partially covered at a low flame for about one hour. Take the saucepan off the fire and sieve the sauce through a sieve, while you will serve the stew as a separate dish.

Prepare the dumplings: boil the potatoes for about 35-40 minutes, drain, peel and mash them with a potato masher, knead the obtained potato puree with the flour and a pinch of salt. You should get quite a soft mixture. Take a little at a time and shape long rolls two cm thick, then cut them into pieces of about three cm.

Boil the dumplings in salt water, drain them with the skimmer as soon as they come to the surface. Range them on the serving dish and dress with the sieved sauce. Serve with grated cheese apart.