Cantasole x Cavolo Nero Silesian Dumplings
A modernised Polish recipe with the touch of Puglian olive oil
Hello and welcome everyone!
I can proudly say that today, together in collaboration with Cantasole Olive Oil I’m sharing a delicious modernised recipe of Polish Silesian Potato Dumplings/Kluski Śląskie. Arianna, the co-owner of the family owned business kindly gifted me their Extra Virgin Olive Oils from this year’s harvest and I can’t wait to use it for all my future dishes!
P.S If you follow me for instagram for quite a while now, you know that I’ve been collaborating with them before and all I can say is that their Olive Oil is absolutely amazing! It has definitely become a staple product in my kitchen.
Let’s dive deeper into today’s newsletter!
Kluski Śląskie
If you have no idea what Polish Kluski Śląskie are, they are soft and pillowy dumplings made from potatoes. They have a flattened round shape with a small dent in the middle. They come from the Silesia region, the southwestern part of Poland but they are enjoyed all across the country. Even though it looks like it’s difficult to make, you only require 3/4 ingredients to make them, which is potatoes, potato starch, salt and optionally an egg (There are still disputes between people whether it is traditional to add an egg or not). Traditionally it is served with some meat, gravy/mushroom sauce and braised red cabbage. I’m switching the recipe a little bit up and make a refreshing Cavolo Nero & Spinach Sauce with the touch of Cantasole Biancolilla Olive Oil. The soft as a pillow dumplings accompanied with a fresh but earthy sauce is the perfect comfort food for this year’s Christmas.
Cavolo Nero & Spinach Silesian Dumplings
Cooking time: 1 h
Serving size: 4
Ingredients
Silesian Dumplings:
1,2 kg potatoes
200-220 g potato starch
1 egg (optional)
Salt to taste
Cavolo Nero & Spinach Sauce:
250 g cavolo nero
200 g spinach
50 g Cantasole Olive Oil “Biancolilla”
1/2 teaspoon chili flakes
1/2 lemon juice
2 garlic cloves
Salt & pepper to taste
Assembly:
Cheese for grating, preferably ages (Grana Padano, Gouda,Västerbotten) or even feta cheese fits here amazingly!
A Handful of toasted almond flakes
Cantasole Biancolilla Olive Oil to drizzle around the dish
Pinch of chili flakes
Method Silesian Dumplings:
Peel all the potatoes and cook in salted water until soft. Drain the potatoes and use a potato ricer to mash them and transfer to a large bowl. Press the potatoes into a smooth and flat layer, then by using a knife divide into 4 equal pieces by just marking the surface.
Take out one part of the potatoes and set aside on the other potatoes. Fill the empty space with potato starch, optionally add an egg and start mixing the ingredients together until a smooth ball forms.
Take a small part from the potato dough and start making a ball, poke a small hole in the centre. repeat this step until you have no dough left.
Simmer very gently a big pot of water and salt. Throw in a few dumplings and wait until they float on top, take them out with a slotted spoon. Transfer the dumplings on a plate. Leave some of the water.
Method Cavolo Nero & Spinach Sauce:
Strip each cabbage leaf from the stem. Chop roughly both stems and cabbage in chunky bits.
Boil the leaves and stems in salted water for 5-7 minutes until tender, add in the spinach and cook when wilted. Drain and transfer to a blender. Add in the chilli flakes, salt, pepper, lemon juice, garlic, Cantasole Biancolilla olive oil with some of the potato water until you get a smooth and vibrant green sauce.
Add the Silesian dumplings into a pot, pour in the sauce with a splash of the potato water and stir until the dumplings are evenly coated.
Method Toasted Almond Flakes:
Place a frying pan over medium heat and add in the almond flakes. Stir the almonds in the pan until they become fragrant and golden brown.
Assembly:
Plate the Silesian dumplings with the sauce on a plate, sprinkle on top the almond flakes and heavily grate some cheese. Pour some more Cantasole Biancolilla Olive Oil around the dish and finish off with a sprinkle of chili flakes.
Enjoy!
tips:
1. I highly recommend adding confit garlic to the potato dumpling dough!
2. Don’t be shy to add some cheese to the sauce too!
This post is in collaboration with Cantasole Olive Oil
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