Blog: Cucina

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Semolina Dumplings + Sour Sorrel Soup

Images: Sebastian Conrad

Images: Sebastian Conrad

September: The prefect start into the season of hearty comfort dishes and warm cozy blankets with lit candles. But here at H hearty does not immediately mean heavy. There is a way of making a soup light as a feather infused with sour notes from its main star: sorrel completed by rich semolina dumplings and a topping of roasted sunflower seeds.

This is how autumn can be celebrated with easy and still a light sensibility of summer

Takes ~ 40 to 60 minutes | Serves 3 to 4


1 egg
35g unsalted butter (room temperature) + 15-20g for the soup
400ml water
2 ts vegetable stock (either in cubes or powder
85g semolina flour

1 bunch of Sorrel-Leaves (put some aside 5-7 as well as few finely chopped leaves)
200ml water
200ml single Cream
2tbs vegetable stock or 1/2 a cube
1 handful of ice cubes
100g sunflower seeds

Be aware that a mixer is needed that is capable of processing ice cubes.
(otherwise just let the soup cool naturally)


Bring the water to boil in a large pot and add the vegetable stock to your liking - because some like it saltier. However here two cubes were used (roughly 2 tablespoons).
(Fancy a home-made version? Stay tuned for a power broth recipe)

In a bowl mix the butter and the egg with a fork.
Add the semolina and create a paste-like mixture (just like in the image above)
Let it rest for 10minutes.

Taking two spoons portion and shape the mixture into small quenelles and immediately submerge in the boiling vegetable broth. Once all the mixture has been shaped and transferred let the dumplings cook for 20 minutes then reduce the heat to a small flame and let them rest in the hot broth for another 5 minutes.

To keep them hot they can stay in the broth after cooking.

Sorrel Soup

Whilst the dumplings are cooking wash the sorrel, put some leaves aside (5-7) and chop the stalks into small pieces.
Add the butter to a pan and let it melt. Place the cut stalks into the butter and let them slowly soften with medium heat for about five minutes.
Roughly chop the rest of the sorrel setting some aside fro dressing adding the remaining to the stalks afterwards. Let them all soften for another five minutes.

Add the water and stock to the softened sorrel leaves and let it simmer for ten to fifteen minutes under small to medium heat. Pull away from the heat and pour in the cream whilst stirring.
Let it simmer slightly for another five to ten minutes
Season with salt and pepper and let it cool a little before moving on.

In a mixer add the soup, the ice cubes as well as the leaves that were put aside and mix thoroughly. This will give the soup the silky texture as well as refreshen the abundant green hue.
(Skip the step if you don´t have a mixer that is capable of processing ice and let it naturally cool down to room-temperature)


Roast off the sunflower seeds in a pan without fat until golden brown then let them cool on a plate.


Place two generous serving spoons full of room-temperature sorell soup into a wide soup bowl and add two to three dumplings per serving. Generously dress with roasted sunflower seeds and some chopped left-over sorrel as well as some fresh ground pepper.


The soup wont hold up long so make sure you prepare and eat it as fresh as possible.

Heart Warming Noodles

Something crunchy, something sweet and the zingy notes of Lemon make this dish sing.
A warm peppery heat brings not only your tastebuds but also your circulation into motion with a flavour explosion.

This western idea of vermicelli noodles is simple, quick and will leave you wanting more.
Perfect for a heart warming dish in late summer when the days get a little shorter after all.


This dish is composed of the hearty vegetable broth combined with silky vermicelli noodles topped up with crispy potatoes and roasted pine nuts all tied together by fresh herbs.

Takes ~ 30min

Serves: 3 to 4


1 large potato
70gr butter
400gr spinach
250gr cherry tomatoes
1/2 a leek
2 cloves of garlic
1/2 lemon
100-200ml water
olive oil
1/2 tbsp vegetable stock
70gr pine nuts
250gr rice vermicelli noodles
1 tbsp white pepper
1 hand full of basil
1 hand full of coriander
1 tbsp paprika
1 pinch of salt
2-3 dashes of soy sauce
paper kitchen towel

Crispy Potatoes
To bring you the perfect crunchy element peel the potato and cut it into 2mm sticks.
In a pan melt the butter and add the sliced potato. On medium heat let them fry and crisp up occasionally stirring. Once they reach their golden brown stage add the tablespoon of Paprika and remove from the heat.
Mix well and then place the hot potato onto a kitchen towel to drain excess fat.
This will add the desired crunchiness.

Roasted Pine Nuts:
In a pan without fat roast the pine nuts on medium to high heat.
Be aware that they might take a while before their fats are released which roast them in the dry pan.
Once they start browning they can quickly become too dark so make sure you’re watching them whilst roasting.

Vegetables + Broth:
Slice the leek into fine rings. Peel the garlic cloves to dice or to use with a garlic press.
Quarter the tomatoes. Juice the lemon.
Heat a pan with a generous dash of olive oil and start frying the leek. After it turns slightly glossy add the garlic. Let both fry for about one and a half minutes. Add the tomatoes and let them soften without stirring n medium heat. Add the spinach and let it soften. After about five minutes add the juice of half a lemon and let it gently simmer for some more time. Stock and a generous splash of soy sauce should be added now. Do let it simmer for about five minutes whilst occasionally stirring before adding 100ml of water. In case you prefer a more liquid sauce you may need to add more water to your liking.

Whilst the sauce is simmering. Bring water to a boil in a separate pot.
Cook the vermicelli rice noodles as instructed and rinse once done.

Add the vermicelli noodles to the vegetable stew and let them heat up.
To bring in more flavour the white pepper can be added at this stage.
Last but not least chop the basil and coriander and gently stir into the dish.

Simply serve the noodles into your favourite bowl and top up generously with the crispy potatoes and
roasted pine nuts. Some fresh leaves on top add visual interest and make the dish sing just a little more.
Drizzle some more lemon juice onto the dish before serving.

Spinach Malfatti with Lemon Butter

Italian inspired food always conjures up an easy feeling where the time almost stands still and you can see the heat moving the air gently whilst sitting underneath blossom filled lemon trees.
This recipe will take you away to the perfect summer place.


Serves: 3 to 4


400gr Spinach
500gr Ricotta
80gr Parmesan
1 Egg
1 Lemon
80gr Flour
20gr Breadcrumbs or Panko
Salt + Pepper

100-200gr Butter
1 clove of garlic

Blanch the spinach for 2minutes and set aside to cool.
With your hands or a kitchen towel remove any residual moisture by squeezing.
Mix the Ricotta, Egg, Flour, Breadcrumbs/Panko as well a 50gr of the Parmesan in a large bowl.
Grate 1/2 of the Lemon and set the rind aside. Juice the whole Lemon and add to the mixture.
The mixture should not be too liquid and rather on the firm side and you might need to add more Breadcrumbs of Panko to reach a good consistency.
Season the mixture to your liking. Personally two pinches of pepper add a rewarding heat to the dish.
Set the batch aside and let it rest for 30 minutes.
Pick a large pot and bring water to a boil, add salt to it once boiling and turn down to a gentle simmer.

After 30 min of resting Using two table spoons quenelle the Malfatti and place immediately in the simmering water. Let them steep for 2minutes.

Lemon Butter:
Best prepared whilst the mixture is resting.
For a generous coat of the warm butter go for 200gr instad of 100gr. Adjust as needed.
Peel the garlic clove and chop into very fine slices or use a garlic press.
Add both ingredients and let them warm up together.

Serve the Malfatti as hot as possible.
A great way of doing is my warming the dishes in an oven at 50℃ before serving.
Generously coat them with the Lemon Butter. Add the rest of the Parmesan for additional taste.