- 2 pounds [1 kg] potatoes
- 1 1/2 cups - 3 1/2 teaspoons [200 g] sifted flour
- 2 tablespoons [30 g] butter
- 2 eggs, beaten
- Pepper, to taste
- Minced chives [to garnish]
- Boiling water
Tomato Sauce
- 2 pounds [1 kg] freshly chopped tomatoes
- 3 1/2 ounces [100 g] minced onions
- 8 garlic cloves, minced
- Oregano, to taste
- Thyme, to taste
- 1 pinch hot pepper
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- Boil potatoes into peppered boiling water until soft.
- Drain then press potatoes through a strainer; set aside until lukewarm.
- Mix sifted flour, some pepper, butter and beaten eggs into lukewarm potatoes.
- Kneak mixture into a smooth dough; set aside.
- To prepare tomato sauce, mix together all tomato sauce ingredients into a casserole.
- Bring to a boil, cover and simmer slowly for approximately 30 minutes; beat sauce using an electric mixer.
- Preheat oven to 400°F [200°C]; bring a large casserole filled with water to a boil.
- Shape reserved potato dough into short, 3/4-inch [2-cm] long pointed rolls.
- Drop rolls into boiling water.
- Leave rolls to boil for 5 minutes, then drain rolls.
- Arrange rolls side-by-side into an oven-safe buttered baking dish.
- Pour tomato sauce all over potato rolls.
- Bake into preheated oven, for 10 to 15 minutes.
- Serve, into baking dish.
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