Halušky á la Provence

My friend Mišo Sládek is an architect. This means he likes good food. For a project about the city of Martin, that is in the run to become European Cultural Capital together with a French city, he came with the idea of a Slovak Fusion restaurant.
The decision was easily made: we would make Halušky, the grey gnocci-like mass that traditionally comes with Bryndza cheese and bacon. His task was to grind the potatoes ('ratat'), mix them with egg and flour and then drop them by small pieces in the boiling water, using the special technique of 'haluškovat'. My task was to add the 'a la Provence'. I slowly fried little Roma tomatoes with garlic so they became soft and sweet. A little bit of olive oil in the pan, and shortly fried a hand full of rosemary in it. Since turning this meal into something vegetarian was already a tricky business, we decided to keep the Bryndza.

And most important. We finished our plates.