Yield: 6-8 servings or approximately 24
- 6 cups cubed bread
- 1 cup milk
- 1 whole egg and 1 yolk
- 1 Tablespoon heavy cream
cup grated parmesan cheese and a little more to sprinkle
- Fresh grated nutmeg to taste
- Salt and pepper to taste
- 1 teaspoon chopped fresh thyme
Cut bread in rough pieces. Place in large bowl and add milk and
cream. Toss and press into milk. Let soak for about 10 minutes.
Squeeze out as much liquid as possible and place in a food processor.
In small batches, process until mixture forms a dough consistency.
Does not have to be completely smooth. The mixture should be able
to form a ball with very small chunks of bread still un-processed.
In another mixing bowl, beat eggs and cheeses with nutmeg, salt
and pepper. Check for seasoning. Carefully stir in bread mixture,
fresh thyme and check seasoning again.
Form into little football shapes or round dumplings using a heaping
tablespoon of bread mixture and gently panfry, golden brown each
Red Wine Porcini Broth:
Yield: 6 to 8 servings
cup dried porcini, soaked
in hot water for 20 minutes and drained
- 1 leek, white part only, sliced
- 2 cups red wine
- 2 cloves chopped garlic
- 1 cup crushed canned tomatoes or 1 cup fresh plum tomatoes;
peeled, seeded and roughly chopped
- 2 cups water or vegetable broth
- 4 Tablespoon butter
head of lettuce or escarole, washed and roughly cut
Place porcini, leeks and red wine in a sauce pan and simmer until
mixture is reduced to a glaze. The wine will be thick and syrupy.
Add garlic, tomato and water to red wine mixture and continue to
simmer another 20 minutes or so until broth reduces by 1/2
Stir in lettuce or escarole and continue to cook until the lettuce
becomes soft and tender. Season with salt and pepper to taste and
whisk in butter.
Place 3-4 dumplings on a serving plate and top with 1/2
Sprinkle with Parmesan cheese and serve.