Galushki (dumplings)

Risotto alla siciliana

• 200 GRAM FLOUR
• 1 EGG
• 1 TSP CARAWAY SEEDS
• 1/4 ONION, chopped
• 50 GRAM BUTTER, melted
• 1/2 CUP MILK
• 100 GRAM BACON, cubed
• 1/2 CUP SOUR CREAM

• 200 GRAM RISOTTO RICE
• 2 TOMATOES, chopped
• 2 CUPS CHICKEN BROTH
• 1 ONION, chopped
• 1 GARLIC, chopped
• 1 RED PEPPER, chopped
• 10 OLIVES, chopped
• 1 TBSP CAPERS

Mix the flour with the milk, the egg, the onion, the caraway seeds, the butter and salt and pepper to taste to a dough. Roll the dough out and cut into squares. Bring a large pan of water to the boil and cook the dumplings until they float. Take them out of the water and leave them to dry on a rack. Stir fry the bacon a few minutes, add the dumplings and stir fry a few minutes more. Turn off the heat and add the sour cream.

Galushki are also available in other countries, is slightly different forms, like vareniki (also from the Ukraine), chinkali in Georgia, manti in Uzbekistan and pelmini in Russia.

This is a Ukrainian dish. On the 24 August 1990, the "Declaration of Sovereignty" was adopted in the Ukraine. People formed a human chain to commemorate their unification in 1919. But after 1971, they became Soviet country. Click on culinary calendar for more links between cooking and history.

Stir fry the onion, pepper and garlic five minutes. Add the rice and stir fry 2 more minutes. Add the tomato and half of the chicken broth. Bring to the boil and simmer without lid until almost all fluid has been absorbed. Stir frequently. Add the remaining chicken broth and simmer for a total of 25 minutes, keep stirring. Add the capers and the olives.

For other delicious risotto recipes, see asparagus risotto, cauliflower risotto, risotto with mackerel and chocolate risotto.