Today dumplings for everyone ..... my treat!!
was a bit of time I wanted to try to prepare them at home: an accomplice inTrentino past weekend in December, the urge became irresistible, so I could not help but satisfy and for dinner the following Sunday they I did! Initially I had
addocchiato a recipe on a cookery book thirty, but it seemed too vague with the doses: to avoid mistakes and then play it safe, being my first time with this dish, I was entrusted unbeatable Saffron Yellow ... and I did well because they came perfect.
Compared to the original recipe I made only three small changes that will carry over in parentheses.
dumplings TYROLEAN O Knodel
liters of broth (vegetable for me)
40 grams of flour
200 gr bread 100 grams of bacon
(90gr for me ..... but only because I had no more)
30 g butter 150 ml milk
(for me .... I was 200 gr the impression that the bread was not well impregnated)
a sprinkling of pepper 2 eggs 1 small onion
a sprinkling of nutmeg 2 tablespoons parsley, chives
Put in a bowl the stale bread cut into cubes about an inch, add the beaten eggs with a pinch of pepper and salt and milk, stir well and let stand for at least two hours, covering everything with a towel or cloth.
During the two hours be sure to stir every now and then the bread, making sure to turn to in the above so that the mixture absorbs well and uniformly throughout the liquid.
the bread to become moist and soft but without crushing.
So, he spent two hours, finely chopped bacon and onion and sauté in olive oil and butter.
Let the sauce cool, and when the bread becomes soft, bread dough incorporate it with the other ingredients: chopped parsley and crushed with the crescent, nutmeg, and finally, sprinkle over the flour.
Mix everything carefully and well and cover the pan for at least half an hour to get all the flavors of various ingredients are based, giving rise to the typical taste of the dumplings.
After the half hour, made dumplings with this mixture that will have a diameter of about 8-10 cm.
To prevent the mixture from sticking to hands too much, soak in a bowl of water that you keep close.
Once made dumplings, you roll them in flour on a plate and keep aside.
As for cooking, remember that the dumplings are cooked in boiling broth all at once, and then prepared and put in your soup dumplings for 15 minutes over very low heat.
When will float, your dumplings are ready.
Serve with the broth flavored with chopped chives, of course, still hot.
Before leaving I remember you the my contest
ending February 28, 2010!
proximity and good weekend!
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