For the goulash, chop the bacon and onion, chop the rosemary and sage leaves. Remove the seeds from the peppers, cut them in half lengthwise and finely dice them.
Heat butter in saucepan and fry bacon until golden brown. Add onions and peppers and sauté. Add goulash with rosemary, tomatoes, paradeis pulp, sage and bay leaf. Season with pepper, paprika, salt. Add stock and braise with lid closed at low temperature for 11/2 hrs.
For the polenta gnocchi, boil the stock with the butter. Season with salt, pepper and nutmeg. Add the semolina to the stock, stirring throughout, and stir until a white coating forms on the bottom of the pot. Set aside and allow to swell for 5 minutes. Gradually add eggs and yolks and stir until smooth. Cover again and allow to swell for 5 minutes. 4.
Cut out dumplings with 2 tablespoons and cook in boiling salted water for 5-7 minutes. Cook. Remove the gnocchi with a skimmer, drain well and arrange on deep plates with the goulash.
Garnish with sage leaves.
Recommended wine: Merlot “I fiori del Borgo” rosso
66/index. Html
Our tip: Use a bacon with a strong flavor – this way you will give this dish a special touch!
Related Recipes:
Gnocchi with Shiitake Mushrooms in Basil CreamFor the gnocchi with shiitake mushrooms in basil cream, first peel the potatoes, boil and steam well, press...
Chicken Breast with Sage1. rinse and dry the meat. Rinse sage, shake dry and pluck leaves. Cut the fillets in half, place 1 sage leaf...
Saddle of Lamb with Fig Crust on Polenta Dumplings and BroccoliPreparation (circa 60 min): Season lamb salmon with salt and pepper, sear briefly all around in hot olive oil...
Stuffed Peppers on Jerusalem Artichoke Tomato RagoutFor the stuffed peppers on Jerusalem artichoke tomato ragout, cook the long-grain rice. Head” the...
Veal Liver Pâté From VeniceRinse and dry the liver and cut into strips or slices. Peel the onions, halve lengthwise and cut into narrow...
Sauerkraut and Bacon DumplingsSauté sauerkraut in hot oil. Pour some clear soup and cook sauerkraut for 20 minutes. Cut bacon into cubes...
Veal Liver ‘Venetian Style’ with Polenta1. for the polenta, peel the garlic clove and cut in half lengthwise. Make the chicken stock with garlic...
Fish Goulash Marseille – MicrowaveRinse and dry the fish, sprinkle with the juice of one lemon and sprinkle with the spices. Clean and rinse the...
Salon CupFirst water the calf’s lungs well, piercing them several times on all sides so that the water can also...
Marinated Salmon ChopsLightly season salmon chops on both sides with salt and season with pepper. Stir through sherry, soy sauce and...