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.
Tie the meat with white kitchen string and lightly flour it. Heat butter and oil in a saucepan and brown the roast, turning the meat carefully. Season ...
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