Lombard-style Potato Dumplings

Ingredients

In this Lombard adaptation, the traditional Scottish Tattie Drottle is transformed into a Lombard-style dish by incorporating pancetta, sage, and white wine. These additions enhance the flavor profile, giving the dumplings a rich and savory taste that is characteristic of Lombard cuisine. We alse have the original recipe for Tattie Drottle, so you can check it out.

• 500g (1.1 lb) potatoes, peeled and boiled 500g (1.1 lb) potatoes, peeled and boiled
• 100g (3.5 oz) Parmesan cheese, grated 100g (3.5 oz) Parmesan cheese, grated
• 50g (1.8 oz) pancetta, diced 50g (1.8 oz) pancetta, diced
• 2 tablespoons fresh sage, finely chopped 2 tablespoons fresh sage, finely chopped
• 2 tablespoons white wine 2 tablespoons white wine
• 1 egg, beaten 1 egg, beaten
• 100g (3.5 oz) all-purpose flour 100g (3.5 oz) all-purpose flour
• Salt and pepper, to taste Salt and pepper, to taste
• Tomato sauce, for serving Tomato sauce, for serving
• Fresh basil, for garnish Fresh basil, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 15g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Mash the boiled potatoes until smooth and let them cool slightly.
2. 2.
   In a pan, cook the pancetta until crispy. Remove from heat and set aside.
3. 3.
   In a large bowl, combine the mashed potatoes, Parmesan cheese, cooked pancetta, sage, white wine, beaten egg, flour, salt, and pepper. Mix well until a dough forms.
4. 4.
   Divide the dough into small portions and roll each portion into a ball.
5. 5.
   Bring a large pot of salted water to a boil. Drop the potato dumplings into the boiling water and cook until they float to the surface, about 3-4 minutes.
6. 6.
   Remove the dumplings from the water using a slotted spoon and transfer them to a serving dish.
7. 7.
   Serve the potato dumplings with tomato sauce and garnish with fresh basil.

Treat your ingredients with care...

• Potatoes — Make sure to thoroughly mash the boiled potatoes until smooth to achieve the right texture for the dumplings.
• Pancetta — Cook the pancetta until crispy to enhance its flavor and add a crunchy element to the dumplings.
• Sage — Finely chop the sage to evenly distribute its aromatic flavor throughout the dumplings.
• White wine — Use a dry white wine to add a subtle tang and depth of flavor to the dumplings.
• Tomato sauce — Choose a high-quality tomato sauce or make your own for the best flavor.

Tips & Tricks

• For a vegetarian version, omit the pancetta and add a pinch of smoked paprika for a smoky flavor.
• Serve the potato dumplings with a sprinkle of extra grated Parmesan cheese for added richness.
• If the dough is too sticky, add a little more flour until it reaches a workable consistency.
• To save time, prepare the dough in advance and refrigerate it until ready to cook.
• Experiment with different herbs such as rosemary or thyme to customize the flavor of the dumplings.

Serving advice

Serve the Lombard-style potato dumplings as a main course accompanied by a fresh green salad. They can also be served as a side dish alongside roasted meats or grilled vegetables.

Presentation advice

Arrange the potato dumplings on a platter, drizzle the tomato sauce over them, and garnish with fresh basil leaves. The vibrant colors of the sauce and basil will create an appealing visual contrast against the golden dumplings.