Correction - potato dumpling recipe

Art Culinaire, Spring, 2003

CORRECTION FROM ISSUE 66

"Waldviertler" Potato Dumplings

(Serves 6)

1 tablespoon unsalted butter
2 ounces day-old white bread, crust removed, finely diced
1 strip bacon, finely diced
1 tablespoon unsalted butter
1 shallot, peeled and minced
3 ounces shiitake mushrooms, stemmed and diced
2 sprigs parsley, stemmed and chopped  Salt and pepper to
 taste

For the dumplings:
18 ounces German Butterball potatoes, peeled and boiled *
1 ounce milk
1 ounce all-purpose flour
2 egg yolks
Reserved filling
Salt, pepper, and nutmeg to taste

For the fava beans:
3 tablespoons unsalted butter
1 sprig sage, stemmed and julienned
1 sprig thyme, stemmed
1/2 pound fava beans, peeled and blanched
Salt and pepper to taste

For the garnish:
Nutmeg
Lemon sage
Thyme

* Available through The Chef's Garden at (800) 289-4644.

For the filling: In a saute pan, melt the butter. Add the bread and saute until golden brown. Transfer the bread to a bowl and maintain a hot pan. Add the bacon, shallots, and mushrooms. Saute until the bacon is golden. Remove from the heat and mix together with the bread and parsley. Adjust seasonings and set aside to cool, and reserve.

For the dumplings: Preheat the oven to 350 degrees. Place the potatoes on a parchment-lined sheet pan and place in the oven until very dry, about 20 minutes. Remove from the heat and pass through a food mill into a bowl. Add the milk, flour, and eggs and mix to form a soft dough. Transfer the dough to a floured work surface and roll into a six-inch log. Cut into 1-inch thick slices and flatten each piece of dough between your palms. Place a tablespoon of filling in the center. Bring up the sides of the dough and pinch to enclose the stuffing. Roll the dough into round dumplings and reserve. Bring a large saucepan of water to a simmer. Simmer the dumplings until they begin to float, about 15 minutes. Using a slotted spoon, remove the dumplings and reserve on a paper-towel lined sheet pan.

For the fava beans: In a saute pan, melt the butter. Add the sage, thyme, and fava beans and saute. Season and remove from the heat, keeping warm.

To serve: Spoon the fava beans in the center of a plate. Cut a dumpling in half to expose the filling and place in the center of the fava beans. Sprinkle with nutmeg. Garnish with lemon sage and thyme.