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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the dumplings: Puree fish in a food processor until smooth; add eggs 1 at a time, blending well after each addition. | 2. With motor running, add cream in a steady stream. | 3. Cover and chill up to 3 hours. | 4. For the minced tomatoes: Combine tomatoes, basil, oregano and marjoram; set aside. | 5. In a large nonstick skillet over high heat combine onion, 1/2 cup chicken broth and garlic. | 6. Stir until liquid evaporates and brown bits stick to pan. | 7. Add 1/4 cup more chicken broth and deglaze stirring to scrape up the brown bits. | 8. About 8 minutes Add tomato mixture. | 9. Stir until liquid evaporates, about 15 minutes. | 10. Can be made ahead and refrigerated. | 11. Reheat to serve. | 12. For the butter sauce: In a small saucepan mix chicken broth with cornstarch. | 13. Stir on medium until boiling. | 14. Turn to low and add the butter all at once. | 15. Stir until butter has melted and sauce is blended and smooth. | 16. Keep warm up to 30 minutes. | 17. Stir before using. | 18. In a large, deep frying pan, heat 1+1/2 to 2 inches salted water to boiling. | 19. Reduce heat to keep water simmering. | 20. Place 1/2 dumpling mixture in a large pastry bag with a 1/2 inch plain tip. | 21. Twist top and force mixture out in 1/2 inch long strips. | 22. Cut from tip using a wet knife and drop into simmering water. | 23. Do not crowd the dumplings in the pan or they will stick together. | 24. If they start to stick to the bottom, carefully run a spatula underneath to release. | 25. Cook until firm, 2 or 3 minutes. | 26. Remove with a slotted spoon and drain briefly on towels. | 27. Place on a warm plate, cover and keep warm in oven at lowest setting (150°F to 170°F). | 28. Repeat until all dumpling mixture is used. | 29. To Serve: Spoon the tomato mixture evenly between plates. | 30. Top with dumplings in center. | 31. Spoon butter sauce over dumplings. | 32. Sprinkle with Parmesan and fresh basil leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
	1	lb	textured skinned boned cut firm	403.4676	0.0	89.7602	2.2667
egg	2			143.0	0.72	12.56	9.51
whipping cream	2/3	cup		233.6	2.3680000000000003	1.736	24.728
rom tomato	2		cored chopped	403.4676	0.0	89.7602	2.2667
basil	1	tablespoon		0.6095	0.0702	0.0835	0.017
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
marjoram	1	teaspoon		1.626	0.3634	0.076	0.0422
onion	1		chopped	60.0	14.01	1.65	0.15
chicken broth	3/4	cup	divided	58.59	1.4175	8.3538	1.9656
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
chicken broth	1/2	cup		58.59	1.4175	8.3538	1.9656
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013
butter	1/4	cup		342.0	15.714	10.686	28.8
parmesan cheese			grated	-	-	-	-
basil leaf				403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.