Bread dumplings in broth
Instructions
Prepare the broth: wash and Peel vegetables, cut them into small pieces, cover with a litre and a half of salt water and let simmer for three quarters of an hour.
Meanwhile prepare the dumplings.
In a bowl mix bread, cheese, eggs, half chopped chives, salt and pepper.
The mixture must be of medium consistency and, if necessary, add the breadcrumbs.
With the dough formed of rolls with a diameter of about one centimeter.
Cut small cylinders: and crush in the middle with a finger.
Remove the vegetables from the broth (you can have breakfast served in a salad or gratin in the oven) and immerse the dumplings.
When cooked should be climbed all afloat.
Turn Off.
Pour into a soup tureen, sprinkle with the remaining chives and serve with cheese.
Accompanying wines: Trentino DOC Nosiola, Colli Bolognesi Pignoletto DOC, Gravina DOC.
Ingredients and dosing for 4 persons
- 120 g of breadcrumbs
- 2 eggs
- 50 g of grated cheese
- 1 tuft of chives
- Salt
- Pepper
- For the vegetable stock:
- 1 leek
- 1 onion
- 2 ribs of celery
- 2 carrots
- Salt