Wild herb dumplings with melted butter and sage
Try it with :
Pinot Grigio, Castel Firmian
Wild herb dumplings with melted butter and sage
Try it with :
Pinot Grigio, Castel Firmian
Ingredients
(doses for 4 people)300 g raw fresh herbs (borage, mint, sage, marjoram, chicory)
150 g dry breadcrumbs
1 glass of milk
1 egg + 1 yolk
2 tablespoons of Parmesan cheese
25 g butter + butter for seasoning
1 medium small onion
1 tablespoon breadcrumbs
Flour to taste
Vegetable stock
The ultimate Trentino sustainable recipe.
Cook, checking frequently. When they are soft, chop them again and mix everything with the previously soaked bread, together with the cheese and eggs. If the mixture is too soft to work with, add breadcrumbs.
As soon as the mixture acquires consistency and becomes manipulable, shape it into medium-sized balls and roll them in flour. Then leave to rest for two hours in the fridge, preferably overnight. Cook the dumplings in boiling stock for 15 minutes and toss them in a pan with melted butter and sage, then serve with an excellent glass of Castel Firmian Pinot Grigio.
Preparation
Clean the herbs, remove the fibrous parts and prepare a stock using only the scraps. Warm the milk and pour it into a bowl and soak the diced bread until it is absorbed. Chop an onion and fry it with butter, as soon as it starts to soften add the raw herbs.Cook, checking frequently. When they are soft, chop them again and mix everything with the previously soaked bread, together with the cheese and eggs. If the mixture is too soft to work with, add breadcrumbs.
As soon as the mixture acquires consistency and becomes manipulable, shape it into medium-sized balls and roll them in flour. Then leave to rest for two hours in the fridge, preferably overnight. Cook the dumplings in boiling stock for 15 minutes and toss them in a pan with melted butter and sage, then serve with an excellent glass of Castel Firmian Pinot Grigio.
