Chestnut Dumplings with Bacon and Sage

The post of this week is about cooking again with a simple but "unexpected" recipe which uses traditional ingredients of my region.


Ingredients for approximately 4 persons: 2.2 lbs of potatoes, 0.5 lb of chestnut flour, 0.4 lb of bacon, a twig of sage, ditch's cheese, butter, salt.

Preparation: boil the potatoes, peel them, and mix them together with the chestnut flour to produce a homogeneous dough. Shape then the dumplings rolling up small pieces of the dough upon a fork. Make them boil in salted water and when they'll come to the surface take them out with a skimmer.
In the meanwhile fry lightly the bacon, cut in small pieces, and the sage with some butter. When the bacon will start to brown, add the dumplings and let them get some flavour for a couple of minutes. Serve the dumplings sprinkled with grated ditch's cheese and some fresh sage leaves.