Dry Valençay dumpling with tomatoe juice
Wash, drain, shred, and slit the spinach and sorrel. Dip the tomatoes in boiling water, peel and then take out the seeds and crush. Once finished place in sauce pan adding thyme, salt and pepper. Allow to simmer on slow flame for 10 minutes, and then add the cream, spinach and sorrel. Once this is finished allow a further ten minutes on the slow flame.
Take the Valençay cheese and grate it. Reach for a saucepan, add the grated cheese, butter, nutmeg, salt pepper and about 25cl of water. Bring to the boil, allowing the butter to melt, pour in the flour and stir vigorously. Continue to stir on a slow flame until the dough forms into a compacted ball. Take it of the flame and add the eggs one by one, stirring them in well. The dough should be supple, neither too soft nor too hard. Once finish make several rolls of approximately 1.5 cm long. Takes these rolls and put them into boiling salty water and allow to cook for 10 minutes. Drain.
Then place them in an oven pan, pour over the tomato juice, sprinkle on a few shavings of the cheese and put under the grill for a few minutes.
This is a great dish for hungry hunters as a starter, something different and easy to prepare.
A small bunch of sorrel
50 grams of spinach
5cl of fresh cream
60 grams of butter
140 grams of flour
100 grams of Valençay dry cheese
A sprig of thyme
Nutmeg, salt and pepper