Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 6 | 150 minuti |
Ingredients
| 200 g | stale bread |
| 30 g | butter |
| 40 g | 00 flour |
| 150 mL | Sterilgarda microfiltered whole milk |
| 2 L | beef broth |
| 100 g | speck |
| 2 | eggs |
| 1 | onion |
| q.b. | nutmeg |
| q.b. | black pepper |
| q.b. | salt |
| q.b. | chopped parsley |
| q.b. | chopped chives |
| q.b. | oil |
Preparation
- Cut the stale bread into cubes, place in a bowl and add the beaten eggs and the Sterilgarda whole milk; season with salt and pepper and leave to rest for at least two hours, covering the bowl.
- During the two hours, be sure to stir from time to time so that the bread absorbs the liquids.
- After two hours, cut the speck and onion and prepare a soffritto with oil and butter; let it cool and add to the bread dough.
- Add the parsley, chives, nutmeg and flour; mix everything carefully and let it rest for at least half an hour.
- Take the dough, form balls of about 6-8 centimetres and pass them in the flour.
- Bring the broth to the boil, throw in the dumplings and let them cook for at least 15 minutes on low heat; when they come to the surface, drain and serve adding chives and speck to taste.
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