Black dumplings

BLACK DUMPLINGS 03476 6persons INGREDIENTS 300 g rye bread-200 g of bacon-buckwheat flour-a small onion-little milk-a porro-garlic-salt PROCEDURE cut the bread into slices, put them in an earthenware bowl and add the shredded Bacon, onion, a clove of garlic and leeks, all chopped separately.

Add salt, then rinsed with water or with water and milk (never milk only because the rye bread with sour milk only) so that everything doesn't get soggy but only dampened.

Do rest the mixture for half an hour or an hour to marinate well.

Put in a large pot of boiling salted water and boil.

Take the buckwheat flour in abundant amounts and fold the mixture very well, after having rested the time required, then draw, with wet hands, big balls and boil them in salted boiling water, cook them over low heat for 20-25 minutes.

Served in broth or with a side of sauerkraut or with white radishes, scorzonera or horseradish or in salad (both grated).

Accompany with Rosé.