Ease of preparation rating: Medium
Yield: 4 servings
Ingredients:
- 3 eggs
- 1 cup (240 ml) milk
- 6 cups (1.4 L) finely diced stale white bread
- ¼ cup (60 ml) flour, plus more for shaping dumplings
- ½ teaspoon (2.5 ml) grated nutmeg
- ¼ cup (60 ml) chopped parsley, plus more for garnish
- ½ cup (120 ml) grated Parmesan cheese, plus more for garnish
- Salt and Pepper
- 2 tablespoons (30 ml) melted butter, plus extra for serving
- ¾ cup (180 ml) finely diced onion
- ¾ cup (180 ml) chopped speck
- 4 quarts (3.8 L) chicken broth
- 2 sprigs of fresh thyme
- 2 cups (480 ml) Italian sauerkraut, drained
Method:
For the bread dumplings:
Whisk eggs with milk and pour over diced, stale bread. Toss to coat thoroughly. Cover and refrigerate for about 2 hours, stirring periodically.
When bread has softened, remove from fridge. Add flour, nutmeg, chopped parsley, and Parmesan cheese and stir to combine. Set aside at room temperature.
Heat butter in a large skillet over medium heat, add onions and cook until translucent.
Add speck and fried onions to bread mixture and stir gently to combine thoroughly.
Using a 2-ounce (57 g) scoop, form bread dumplings, and press firmly into the size and shape of a golf ball. Place on a flour-dusted tray.
Using your hands, roll each dumpling in flour.
Heat broth and thyme sprigs in a large saucepan until boiling, then reduce heat to simmer.
Gently add bread dumplings and cook for 10-12 minutes.
Remove bread dumplings carefully and drain in strainer.
Serve topped with a little broth, drizzled with melted butter, and sprinkled with Parmesan cheese and chopped parsley. Serve alongside sauerkraut.
Buon appetito!