Medium
4 people
60 min
Chef Francesco Mazzei
Use a generous amount of Grana Padano 9-16 months to get the right buttery texture and serve it with a peppery watercress dip. All you need for total happiness is to add a glass of Prosecco.
Ingredients
- For the dumplings:
- 100g white bread such as ciabatta, with the crust removed and torn into pieces
- 100ml milk
- 500g turkey mince
- 300g butternut squash, peeled and grated
- 100g sultanas, soaked overnight then drained
- 2 medium eggs, lightly beaten
- 130g Grana Padano 9-16 months, grated
- 5g griotte onion or spring onion tops, finely chopped
- Sea salt and freshly ground black pepper
- 4 tablespoons olive oil
- Fried sage leaves, to garnish
- For the watercress dip:
- 150g watercress
- 10g Grana Padano Riserva 24 months, grated
- 1 tbsp pine kernels
- 2 tsp salt
- 100ml extra virgin olive oil
Preparation
Mix the bread pieces with the milk and let this soak for a few minutes until the bread has absorbed all of the liquid. In a large bowl combine the turkey mince, grated butternut squash, eggs, Grana Padano, chopped spring onion and soaked bread. Season well with salt and pepper and mix until well blended.
Place in the fridge for 30 minutes to firm up, then form into small 3cm round patties.
Prepare the watercress dip. Pick the watercress leaves, discarding the larger tougher stems. Blanch half of the leaves in boiling water for a few seconds, drain, run under cold water and squeeze dry. Place in a tall measuring cup with the rest of the watercress, Grana Padano, pine kernels, salt and pepper and about 50ml of olive oil. Using a hand held mixer start blending, slowly adding the rest of the oil, until you get a creamy paste. Set this aside.
Heat two large frying pans, pour 2 tablespoons of oil in each and gently fry the dumplings for about 5 minutes on each side until well golden and slightly crusted.
Serve warm with the watercress dip, garnished with fried sage leaves.
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