PEA AND LEEK BROTH WITH LAMB FRICADELLEN AND BUCKWHEAT DUMPLINGS

Fresh pea pods

This weekend has been a very busy one cooking wise, Saturday we had a dinner party and yesterday I had to come up with an entry for the Paper Chef. Tammy aka The Judge of FOOD ON THE FOOD provided us with four ingredients last week, buckwheat, English peas, leeks and (local) lamb and I felt good with that. It did take some time before my entry took form in my head but I am very happy with it, more that usual actually because it was sooo good to eat! I had to do some research on whatever was the difference between English peas and those that we find here in Italy and now I know that it is just another name for green peas. Buckwheat I actually had in my larder even though I don’t really like it much, in my opinion it has to be diluted with something else so that it looses it’s slightly bitter taste. I bought a lamb shoulder (can it be called like that? well, that is what it is) and fresh pea pods and set to work in my slightly dazed state on Sunday morning. I did take out the dog on a walk before I started but my brain was still in a haze after a Saturday evening with wine, cigarettes and really good company! And food, mostly food because I neither drink nor smoke much but as I rarely do, the effects are devastating on my ageing brain. And body. I should really practice more…

Fresh leeks

I minced the lamb and shelled the peas, and my brain started to get sharpen up and when I tasted the Pea and Leek Broth with Lamb Fricadellen and Buckwheat Dumplings I felt well, oh so well!

Pea and leek broth with lamb fricadellen and buckwheat dumplings

PEA AND LEEK BROTH WITH LAMB FRICADELLEN AND BUCKWHEAT DUMPLINGS
1 serving

broth:
the white part of a small leek
10 pea pods
300 ml/ 1,25 cup stock
herb salt
butter

lamb fricadellen:
100 ml/ 0,42 cup minced lamb
3 tblsp of the inside of a loaf of white bread (as you can guess I can’t remember the exact name of it)
herb salt
milk
butter

buckwheat dumplings:
2 tsp buckwheat flour
3-4 tsp breadcrumbs
2 tsp egg yolk
a pinch of salt
water

– Slice the leek and shell the peas. Braise both in butter in a small pan until the leek has softened.
– Soak the white bread in some milk.
– Mix the minced meat with the strained bread and a little herb salt. Form small balls.
– Mix buckwheat flour, breadcrumbs, a little salt and egg yolk, add enough water to make a firm (but not too firm) dough and make small balls.
– Add stock to the leek and peas and bring to the boil.
– Fry the fricadellen.
– Add the buckwheat dumplings to the broth, let them simmer or a minute before adding the fricadellen.
– Simmer for another minute and then eat!

Pea and leek broth with lamb fricadellen and buckwheat dumplings

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