This is one of the recipes for dumplings. There are many variations and we respect them all. What we propose is thirty and is characterized by the use of salami with garlic. What we can guarantee is the quality of the result obtained: delicious, delicate and tasty at the same time.
Ingrediants
- 600 g of old bread
- 600 ml of milk
- 2 thick slices of salami with garlic
- 3 eggs
- 2 ounces of aged Vezzena cheese
- chopped parsley
- vegetable broth
- salt
- a few tablespoons of flour
What we propose is one ‘family’ recipe to prepare the dumplings. Mrs. Anita followed her in the middle of the last century. It is the Trentino variant of this traditional dish from Trentino Alto Adige, which in every territory has numerous versions.
For this recipe it is recommended that the bread is dry and aged and finely chop it by hand. It must not be the consistency of breadcrumbs or contain too large pieces. This version has among the ingredients the salami with garlic, while often using it speck or the luganega. It is essential to ‘listen’ to the compactness of the dough. We provide you with the closest possible amount of ingredients, but you may need a little more milk depending on the texture you get. The first time it will be a bet then you will learn to understand when the dough is perfect. Let it rest: it is not mandatory but it is recommended, the result will be beneficial.
Cook the dumplings in vegetable broth (enriched with a cheese crust), even if they are eaten dry and seasoned with butter, they will be tastier.
When you eat the dumplings, it is difficult to serve a second dish, they are already very substantial. We therefore advise you to prepare a vegetable side dish, perhaps taking a cue from another Trentino recipe such as Cabbage Salad.
OTHER TASTY RECIPES: Dumplings with cheese and mushrooms, Dumplings with pumpkin, barley and sage, Speck dumplings in broth
How to prepare: Trentino dumplings
- Execution
- challenging
- Preparation time
- 60 min
- Cooking time
-
15 min
- Portions
-
6
How to prepare: Trentino dumplings
To prepare the dumplings, start with the vegetable broth. In a saucepan, combine 1 potato, 1 onion, 2 cloves of garlic, celery stalks, parsley, carrots, a courgette and a cheese crust, salt and pepper. Cook for about 1 hour. In the meantime, take care of the bread, with a sharp knife cut it into large crumbs, not as fine as the breadcrumbs or in small pieces.
Heat the milk and add it to the bread, work with your hands to mix it. Cut the salami into small pieces.
When the dough has cooled, add the eggs, chopped parsley, grated cheese, salami and salt. At this point, it is ideal to let the dough rest in the fridge for 24 hours. If you can’t leave it at least a couple of hours, it will compact and the result will be better.
At this point, put a few tablespoons of flour on a plate, or in a kitchen towel (this method is more delicate so as not to risk unraveling the dumplings). Shape into balls about the size of an egg. Pass them in the flour, lightly. Heat the broth and drop the dumplings in, a few at a time. Cook them for 10-15 minutes. Inside they must be well cooked, the risk if they remain in the water too little is that they remain raw and cold. In a saucepan, melt the butter with a few sage leaves.
Serve the dumplings. It is suggested to serve four per diner. Season them and enjoy your meal!
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