BEETROTS DUMPLINGS WITH ZUCCHINI FLOWERS AND HAZELNUTS

This hot summer has finally started, and what it takes is a light&healthy dish. And these dumplings are healthy & vegan as only few others know how to be. But they are also delicious, you know: seeing is believing. So easy and with a successful guaranteed, are even cooler if you made them with bloody beetroots to color them with a pretty shocking pink, because we firmly believe in pink power, and the Barbie inside you will push you to appear.

INGREDIENTS (Serves for 4)

Dumplings:

• 200 grams of beets (we have found them fresh in the white variety and so we used those but if you use the red one are even better: the dumplings will take a fantastic dark pink colour)
• 500 grams of red potatoes
• 50 grams of potato starch
• 100 grams of plain flour
• 4 tablespoons of grated parmesan
• A teaspoon of turmeric

Sauce:

• 10 zucchini flowers
• Two handfuls of hazelnuts
• 4 small zucchini
• A quarter of shallots
• Salt, black pepper, extra virgin olive oil q.s.

 Matching soundtrack:  Work from home, Fifth Harmony

PROCESS

Start by peeling potatoes and beets, so steam them until will cooked (fork test, semper fidelis) and let it cool. Reduce the beets with blender to turn it in puree and pass the potatoes in the potato masher. Now mix the vegetables with flour, Parmesan cheese and turmeric and created the classic ball with which you will form the cylinders to makes dumplings.

Put to boil the water for dumplings and prepare the sauces. Wash and chop the zucchini and simmer them in a fry pan with shallots and a round of extra virgin olive oil, salt and pepper and let it go until they are tender and golden. Once it’s ready, you only need to reduce all in a cream with the immersion blender: this cream will be the basis of your plate.

Now cut the nuts into quarters and toast them for a minute in a pan, then add a little oil and the zucchini flowers cut into julienne (remember to deprive them of the pistil). We just need to add salt to boiling water and throw the dumplings. As they emerge drain and toss them with the sauce with pumpkin flowers serving them on a mirror made of zucchini cream. And enjoy it!