Makes 8 first-course or 4 main-course servings
- 8 lightly packed cups cubed day-old Italian bread, crust removed
- 2 cups milk, heated to lukewarm
- 1 Tbsp butter
- 1 small yellow onion, finely chopped
- 2 large eggs, lightly beaten
- 2 Tbsp minced fresh flat-leaf parsley
- 2 ounces imported speck or mortadella, cut into very small dice
- 1 1/2 ounces Genoa salami, finely chopped
- 1 tsp fine sea salt
- 2 Tbsp unbleached all-purpose flour, plus more for coating
- 8-10 cups Brodo di Carne
- Freshly grated Parmigiano-Reggiano for serving
- Put the bread in a large bowl, pour the milk over it, and stir. Let the mixture sit for 1 hour to allow the bread to absorb the milk.
- In a small skillet, melt the butter over medium-low heat. Add the onion and cook, stirring, until soft and translucent, 5-7 minutes. Remove from the heat and let cool slightly.
- Squeeze the bread to remove excess milk. Return the squeezed bread to the bowl. Add the cooked onion, eggs, parsley, speck or mortadella, salami, and salt, and mix until thoroughly combined. Sprinkle in the flour and mix again.
- Divide the mixture into 8 equal portions. Wet your hands lightly with cold water to keep the mixture from sticking to them. Shape each portion into a round dumpling slightly smaller than a tennis ball. Be sure to pack the mixture tightly. Spread some flour on a plate, then, one at a time, roll the dumplings in the flour, coating them lightly but thoroughly. Put the dumplings on a wax paper-lined baking sheet or platter. Let them rest at room temperature for 10-20 minutes, or in the refrigerator for up to 2 hours.
- Select a pot just large enough to keep the dumplings submerged in broth as they cook. Pour the broth and bring to a boil over medium-high heat. Carefully lower the dumplings, one at a time, into the broth. Reduce the heat to medium-low or low to maintain the gentlest of simmers. Cover partially and cook the dumplings for 18-20 minutues. It will be hard to tell when they are done, though they will at some point bob to the surface, and you should be able to poke through them with a cake tester.
- Scoop out the dumplings with a large slotted spoon and transfer them to a serving tureen or to individual bowls. Pour the hot broth over the dumplings and sprinkle with the Parmigiano-Reggiano. Serve hot.
Original recipe and image source: Domenica Marchetti- check out her website here, and purchase her cookbooks here.