 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
From Italian Cooking & Living magazine Ingredients:
1 lb stale bread, crusts removed and torn |
1 cup unbleached all-purpose flour, plus extra |
1 1/4 cups whole milk, plus extra |
5 eggs |
2 tablespoons minced italian parsley |
2 tablespoons snipped chives |
1 teaspoon caraway seed |
1/8 teaspoon freshly grated nutmeg |
salt & freshly ground black pepper |
Directions:
1. Combine all the ingredients in a bowl and mash well with your fingers until mixed.
2. Shape some of the mixture into a walnut-sized ball.
3. Bring 6 quarts of water to a boil, add salt, drop in the dumpling, and cook for 15 minutes.
4. Taste to ensure that the mixture is the proper consistency: if it is too soft add a little flour; if it is too firm add a little milk.
5. Shape the rest of the dumplings; spread out on a floured tray; cook until soft and plump, about 15 minutes.
6. Drain gently and serve hot, drizzled with melted butter or dropped into a bowl of chicken or beef broth.
|
|