1) Make potatoes, peel and press through the press. Knead with flour, semolina, a little salt, nutmeg and egg until smooth. Form a roll and rest in about 30 min. Make a test dumpling.
2) Cut bacon and rolls into small cubes. Heat butter, fry bacon until translucent, add bread cubes and toast until golden brown. Remove from heat and cool.
3) Cut dough rolls into finger-thick slices, in the middle of each piece of dough put a little bit of the bread mixture and form into dumplings.
4) Boil plenty of salted water, put the dumplings in and cook for about 20 minutes. Serve with buttered breadcrumbs or mushroom sauce.
5) Clean mushrooms, cut into fine slices. Peel the shallots and cut into cubes. Sauté both in the heated butter. Season, add whipping cream and cook a little bit.
Cut the meat into slices, roast in heated butter and serve with gravy or sauerkraut and lettuce.
Extra tip: party potatoes
This evergreen shrub, which grows wild in the Mediterranean, thrives just as well here in tubs. Its needles spice up everything that tastes of Provence, Italy vacations: But also potatoes become a hit with rosemary: slice raw peeled potatoes into fine slices, drizzle in a mixture of olive oil, juice of one lemon and rosemary, rest, then roast at 200 degrees on the tray until golden.
Our tip: use a bacon with a strong flavor.
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