Liver and bacon dumplings

03963 LIVER and Bacon DUMPLINGS INGREDIENTS for 4 PEOPLE 400 g of stale bread crumbs, 1, 5 glasses of milk, 200 g calf liver, 50 g of bacon, in one piece, 1/2 onion, 4 tablespoons butter, 2 eggs, 2 tablespoons of grated Parmesan cheese, 1 sprig of Sage, 1 dusting of pepper, 2 tablespoons coarse salt, 1 pinch of salt.

Put the crumbs in a bowl, pour over the milk and let it stand for 15 minutes.

Peel and wash the onion and chop finely with a knife or with the Crescent.

Chop liver coarsely with a knife; to prevent the liver hardens after cooking, remove carefully all cuticles from the slices.

Reduce to 1 cm cubes of speck.

Dissolve a tablespoon of butter in a pan, add the onion, season both for 2 minutes, stirring continuously with a wooden spoon.

Add the Diced Bacon, cook fresh focus for 3 minutes, add the liver and bring to cooking for 8 minutes, stirring.

Remove from heat, add salt and pepper.

Squeeze very good bread and pour in the pan.

Incorporated just beaten eggs to the other ingredients and mix well.

Thicken the mixture with the grain.

If it is too soft, add more Parmesan and a tablespoon of flour at the end should be hard enough so that you can work with your hands.

Gather up the dough in large spoonfuls to give it the shape of a round dumpling.

Shape the gnocchi with wet hands and place in a single row on the bottom of a pan.

Bring to a boil two liter of water, adding salt with coarse salt and pour over dumplings.

In this way the dumplings are unlikely to break.

Put the pan on the fire, then return to boil and cook for 15 minutes.

Drain the gnocchi and place on a serving dish.

Melt sweet butter focus remained, along with half the Sage leaves, as long as it begins to froth.

Pour over dumplings, garnish the platter with raw Sage and serve immediately.