Potato Dumplings Stuffed with Mozzarella Cheese and Basil

Filling
16 pieces - basil
142 g - cheese mozzarella
5 g - salt, to taste
1 pch - peppercorn white freshly ground
1.5 tsp - pesto

Coating
1 no - egg yolks, fresh
100 g - bread crumb, white

Garnish
8 no - tomato cherry fresh, wedged
1 tbsp - basil puree
10 ml - oil, olive
1 spg - basil

Preparation:
Prepare the potato mixture and chill. The FillingTo make the filling, wash the basil leaves and leave to drain. Cut the mozzarella cheese into small dices, season with salt and pepper and mix with the pesto. Shape the dumplings and coat in egg and breadcrumbs. Place in salted boiling water and cook for 3 minutes (do not boil), remove and drain. Bake in a pre-heated oven at 220C for about 4 minutes until brown. Arrange on plates. ServeWash the cherry tomatoes, cut into quarters, remove seeds, and arrange quarters in a circle around each dumpling. Mix the basil puree with a little olive oil and drizzle over the tomatoes. Garnish with basil leaves.

Credits: Cuisine&Wine Asia

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