Subj : St. Norbert 09 To : All From : Dave Drum Date : Sat Jun 05 2021 11:44:00 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Norbert's Schupfnudeln, Summer Ratatouille & Sauce Verte Categories: Squash, Vegetables, Breads, Potatoes, Herbs Yield: 4 Servings MMMMM------------------------RATATOUILLE----------------------------- 1 md Zucchini; in 1/2" dice 1 md Yellow squash; in 1/2" dice 1 md Eggplant; in 1/2" dice 1 md Onion; in 1/2" dice 4 tb Extra virgin olive oil 3 cl Garlic; chopped 1 Sprig fresh thyme pn Red chili flakes 3 Ripe tomatoes; in 1/2" dice 2 tb Red wine vinegar 1 ts Crushed fennel seeds 1 Red bell pepper; in 1/2" - dice 1 Bell pepper; in 1/2" dice 2 tb Chopped fresh basil MMMMM------------------------SCHUPFNUDELN----------------------------- 1 1/2 lb Russet potatoes 2 oz Whole wheat flour 2 oz A-P flour 2 Egg yolks pn (ea) salt & nutmeg 2 oz Butter MMMMM------------------------SAUCE VERTE----------------------------- 1/2 c Chopped flat-leaf parsley 3/4 c Extra virgin olive oil 3 tb Chopped chives 1 md Shallot; fine diced 1/4 c Chopped cilantro 2 tb Good quality red wine Vinegar 1 cl Garlic; peeled & minced pn (ea) salt, pepper, chile - flakes COOK RATATOUILLE: Toss cubed eggplant with teaspoon of salt and let sit for about 20 minutes. With paper towel pat the cubed eggplant dry. In Dutch oven heat 2 tablespoons of olive oil, add the cubed eggplant and sauté over medium heat until lightly browned. Remove eggplant and set aside. Add remaining extra virgin olive oil to the same Dutch oven, add diced onions and cook until translucent. Add garlic, sprig of fresh thyme, chopped fresh basil, crushed fennel seeds, red pepper chile flakes, peppers and squash. Stir in eggplant, add red wine vinegar, cover Dutch oven with lid and cook ratatouille over medium heat for about 20 minutes or until all vegetables are soft. Add sea salt to taste. MAKE SAUCE VERTE: In a bowl blend chopped flat leaf parsley, chives and cilantro with extra virgin olive oil. Add diced shallots, minced garlic, red pepper chili flakes, salt, pepper and red wine vinegar. Let sit for about 10 to 15 minutes to develop flavor before you serve. MAKE SCHUPFNUDELN: Peel potatoes. Cut into quarters and cook in salted water until soft. Place potatoes on sheet pan and heat in a 220ºF/104ºC oven for 10 minutes. You want to remove as much moisture as possible. Push cooked potatoes through a potato press and cool. Add egg yolks, all-purpose flour and whole-wheat flour, salt and nutmeg. Mix to a smooth dough. If needed, add a little more flour to the dough. Place dough on a floured board and form into a 1" thick log. Cut the log into about 1 1/2" pieces and form each piece into a tapered cylinder by rolling between your hands. It should be thick in the middle and pointed on the end. Bring salt water to a boil, add Schupfnudeln. Reduce heat to a simmer and cook for about 6 to 8 minutes. With slotted spoon remove from water. Melt butter in a sauté pan, add Schupfnudeln and sauté to a golden brown. Serve Schupfnudeln with Ratatouille and Sauce Verte and garnish with fresh herbs, Servings : 4 RECIPE FROM: https://www.norbertskitchen.com Uncle Dirty Dave's Archives MMMMM .... "He who wonders discovers that this in itself is wonder." -- M. C. Escher --- MultiMail/Win32 v0.49 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .