Baked Dumplings, Bluefoot Mushroom Sauce, Green Garlic, Peach Powder
This is a little different baked semolina - somewhere between a pasta and a fritter. Some call this kind of thing a roman gnocchi. The dish is creamy and crispy, savory and vegetal. It’s a light dinner or appetizer.
Dumplings:
- 1 cup olive oil
- 1 cup semolina
- 4 cups water
- 2 t polenta
- Salt and pepper
Sauce:
- 2 cups bluefoot mushrooms, stemmed
- ¼ cup sliced green garlic, just the white and light green parts
- 1 t ap flour
- 2 cups homemade or at least unsweetened, soymilk
- 1 head radicchio, quartered, cored, and roughly chopped
- Salt
- whole nutmeg
- Red wine vinegar
- 1 tablespoon chiffonade parsley
- 4 unsweetened dried peach rings
