Potato, Cheese and Anchovy Dumplings with a Fresh Tomato Sauce

Name: Potato, Cheese and Anchovy Dumplings with a Fresh Tomato Sauce
Yield: Serves 4
Ingredients: 3 tablespoons milk; black pepper; 50 g/2 oz butter; 450 g/1 lb ripe tomatoes, the plum variety if available; 100 g/4 oz plain flour; 50 g/2 oz tin anchovies; salt; 75 g/3 oz butter; freshly grated Parmesan cheese, to serve; 2 medium eggs; 175 g/6 oz strong Cheddar cheese, grated; 2 cloves garlic; juice of 1 lemon; 675 g/1½ lb potatoes; 4-6 fresh basil leaves (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

A good supper dish, which I like to accompany with a green salad and hot crusty bread.

Ingredients

675 g/1½ lb potatoes
50 g/2

Supper
Pescatarian

Method

Peel the potatoes and cook them in boiling salted water until tender, then drain and mash smoothly, adding the butter and milk. Sift the flour on to the potatoes and stir in. Peel the garlic and press through a crusher on to the mixture.

Open the tin of anchovies, pouring the oil on to the potatoes. Cut the fillets up into small pieces. Add these pieces and the grated Cheddar to the pot