Dumpling in soup
Instructions
The dumplings are a dish of South Tyrolean derivation (Knodels), but took with time characteristics in Trentino: are slightly smaller, less fat and composed of only white bread.
Are prepared in various ways, all similar, but at the same time differ depending on the area, several in the ingredients and preparation, you can eat them in soup, sauce or simply with melted butter and Sage.
In a bowl put the bread cut into small dice and wet it with warm milk letting it absorb well for a few hours.
Grind the sample the bread with a fork (or by hand), then add eggs, crumbled and luganega made previously warm, finely cut ham, grated grana trentino cheese, chopped parsley, a pinch of salt and a tablespoon of flour.
Mix the ingredients carefully and then with the compound form of the balls as big as a large egg or a little less than a tennis ball, roll in flour and throw them into boiling broth by Cook for about 10 minutes.
You can serve with melted butter and dry cheese, or as a side dish to the trentino or goulash with sauerkraut.
Ingredients and dosing for 4 persons
- 500 g of bread
- Milk
- 2 eggs
- 1 luganega fresh thirty
- 50 g of ham
- 1 sprig of parsley
- 1 handful of grated grana trentino cheese
- 1 tablespoon of white flour
- 1 pinch of salt
- Broth