|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now TOP SELLERS
Cook'n Recipe Software $79.95 
Betty Crocker Cookbook on CD $29.95
CONTACT US
• Contact Info
|
       |
|
 |
Abruzzese Bread Dumplings |
|
Serves: 6 (Polpette di Pane al Sugo)Category: Fresh Gnocchi Makes 6 to 8 servings When I visited the Orlandi Contucci Ponno winery in Abruzzo, I enjoyed a tasting of their outstanding wines, which included both white Trebbiano d'Abruzzo and red Montepulciano d'Abruzzo varieties, as well as several blends.Wines as good as these deserve good food, and our lunch was not disappointing, especially the dumplings made of eggs, cheese, and bread simmered in tomato sauce. Though I had never had them before, a little research showed me that these "meatless meatballs" are also popular in other regions of Italy such as Calabria and Basilicata. The cook from the winery told me that she made the dumplings with the mollica of the bread-the inside of the bread with crust removed. I make them with the whole loaf. Since the Italian bread I buy here is not as sturdy as bread in Italy, the crust gives the dumplings added structure. If you plan to make these ahead of time, keep the dumplings and sauce separate until just before serving time so that the dumplings do not drink up too much of the sauce. 12 ounces loaf Italian or French bread, cut into 1-inch pieces (about 8 cups) 2 cups cool water 3 large eggs 1/2 cup grated Pecorino Romano cheese, plus more for serving 1/4 cup chopped fresh parsley 1 clove garlic, finely chopped Vegetable oil for frying SAUCE 1 medium onion, finely chopped 1/2 cup olive oil 2 (28-ounce) cans imported Italian peeled tomatoes with their juice, chopped 1 tiny dried peperoncino, crumbled, or a pinch of crushed red pepper Salt 6 fresh basil leaves Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!
1 Cut or tear the bread into tiny bits or grind the bread in a food processor into coarse crumbs. Soak the bread in the water for 20 minutes. Squeeze the bread to remove the excess water. 2 In a large bowl, beat the eggs, cheese, parsley, and garlic with a pinch of salt and pepper to taste. Stir in the crumbled bread and mix very well. If the mixture seems dry, stir in another egg. Mix well. Shape the mixture into balls about the size of a golf ball. 3 Pour enough oil to reach a depth of 1/2 inch into a large heavy skillet. Heat the oil over medium heat until a drop of the bread mixture sizzles when it is placed in the oil. 4 Add the balls to the skillet and cook, turning carefully, until golden brown on all sides, about 10 minutes. Drain the balls on paper towels. 5 To make the sauce, in a large saucepan, cook the onion in the olive oil over medium heat until tender. Add the tomatoes, peperoncino, and salt to taste. Simmer 15 minutes or until slightly thickened. 6 Add the bread balls and baste them with the sauce. Simmer 15 minutes more. Sprinkle with the basil. Serve with additional cheese. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
|
|
Cook'n is Also Available At: 
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2007 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
