Earth Apple Ricotta Dumplings with Mushroom and Tomato Butter

Steam the potatoes, press them through the potato ricer and prepare a smooth dough with the remaining ingredients. Press the dough flat, put a small spoonful of the rocket pesto on it, close it carefully and form small dumplings. Steep them in boiling salted water for about 10 minutes, then drain.

Heat the clarified butter in a frying pan. Add the mushrooms cut into corners, fry until crispy, season with salt and pepper. Add the olives, butter, tomatoes, parsley and sage and fry briefly.

Add the dumplings to the mushrooms, fry briefly and serve with the “mushroom butter”.

Rocket pesto: Clean the stems from the rocket salad. Rinse the lettuce leaves and dry them well. Blend in a hand blender with the olive oil, salt and pepper. Add the grated Parmesan cheese and the pine nuts and continue blending until a smooth paste is obtained.

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By the way, did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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