Valtellinese Bread Dumplings 🥖🧄 | A Simple, Flavorful Tradition Recipe
A recipe for recovery from the Valtellinese tradition that transforms stale bread into a delicious and simple first course. Bread dumplings are a classic example of poor cuisine, which is making a comeback today for its authentic flavor and focus on food waste. 🍞♻️
Seasoned with melted butter, garlic and sage, these soft spoonfuls of dough smell like home and tell a story made of simple and genuine ingredients. Ideal for a traditional lunch or a dinner with an ancient and family-like taste. 🧈🧀
🛒 Ingredients for 4 people
- 2-3 stale rolls
- Cold milk, to taste (for soaking)
- 1 egg
- White flour, to taste
- Grated Parmesan cheese, to taste
- A pinch of nutmeg
- Salt, to taste
- Butter, to taste
- 1 clove of garlic
- Several fresh sage leaves
👩🍳 Preparation
- Soak the stale rolls in cold milk for about 1 hour.
- Wring out the bread with your hands and crumb it into a large plate.
- Add the egg, nutmeg, salt, grated Parmesan, and white flour, as needed to obtain a soft but not sticky dough.
- Bring plenty of salted water to a boil.
- With the help of two spoons, scoop the dough and drop the portions into the boiling water.
- When the dumplings rise to the surface, drain them with a slotted spoon and place them on a serving dish, alternating layers of dumplings and Parmesan.
🍽️ The seasoning
- In a pan, melt the butter with one clove of garlic and sage leaves.
- Pour the flavored melted butter over the dumplings.
- Serve hot, with an extra sprinkle of Parmesan if desired.
✨ An economical, nutritious, and fragrant dish that brings back the simple yet bold flavors of traditional Valtellinese cuisine.
The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
📚 Recipe inspired by the Valtellinese mountain tradition
