“Semolina Teardrop Dumplings” and “Nonna Merdedes’ Fonduta” from “Jamie Cooks Italy”

This dinner was very much a team effort. It had to be, because when Tim told me what he wanted to make, I said, with all the loving support you can imagine, “I don’t think that’s going to work.”

He had decided upon making the dumplings, which looked intriguing but seemed to require either special Italian equipment or a colander with 1/2 centimetre holes, neither of which we had. But what we do have (in abundance) is piping bags, so Tim decided he’d use one of them, and after considering all the available tips I had, he went with a star one. This was why I was skeptical.

But guess what? I was wrong! It worked! I’m not sure if Jamie would approve, but using the star tip to make small pasta tubes worked fine. The pasta was undoubtedly bigger, but it still tasted good. The cheesy fontina sauce that went with it was also a hit, and a nice reminder of fondue season, which will soon be upon us. (HUZZAH)

Would we make it again? Maybe on a rainy Sunday afternoon. But it was definitely delicious.

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“Semolina Teardrop Dumplings” and “Nonna Merdedes’ Fonduta” from “Jamie Cooks Italy”