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LA MARICONDA
Soup with Bread Dumplings
Ingredients |
7 cup breadcrumbs (2-3 day-old bread at the most)
1 cup milk
4 tbs. butter
6 tbs. grated Parmigiano
1 pinch nutmeg
2 eggs
2 qts. beef broth
salt
pepper
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Preparation |
How to make the Soup with Bread Dumplings:
Moisten the breadcrumbs with 1 cup warm milk in a bowl and then let stand for
about 20 min. Squeeze out excess milk. Melt the butter in a small
saucepan, add the breadcrumbs, stir constantly with a wooden spoon and
cook until the breadcrumbs are entirely dry.
Put the breadcrumbs in a bowl to cool, then add 3 tbs. Parmigiano, a pinch
of nutmeg, 2 eggs, and salt and pepper to taste. Mix the ingredients.
Should the mixture be too soft to make dumplings, add some more
breadcrumbs.
Leave it to stand in a cool place for about an hour. Shortly before serving,
divide the bread crumb mixture into small dumplings, each about the size
of a nutmeg, and coat lightly with flour. Bring the broth to a boil.
Gently add in the dumplings. Lower the flame and, stirring carefully,
let cook 5 min. over a low flame. Serve with the remaining Parmigiano.
Note:
White meat from a boiled chicken or cooked ham (both finely minced) may
also be added to the breadcrumb mixture for the dumplings.
Recipe courtesy of The Italian Trade Commission.
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1997-2010 © Enrico Massetti
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