The Dumplings with Sausage, Onion, and Parmesan are a truly delicious first course. I usually cook them in broth, but I find them equally good with butter and parmesan, or with a simple sauce. Typically northern, dumplings are a tasty way to recycle leftovers: bread, cured meats, cheeses, vegetables, meats…..
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 14 oz Sausage
- 10 1/2 oz Stale bread
- water or milk
- 3 tbsps Whole wheat flour
- 1 Large eggs
- 3 1/2 oz Onion
- 5 oz Grated parmesan
- to taste Salt and pepper
Preparation
Cut the stale bread into cubes and soften it in milk.
Those who are lactose intolerant, like me, can easily use water.
The result is still excellent.
Squeeze the bread, put it in a bowl, add the crumbled sausage, chopped onion, and grated parmesan.
Mix well, and only after this operation, incorporate a first egg.
Season with salt and pepper, and add the flour.
At this point, you’ll realize on your own whether to add your second egg or not: the dough should be smooth and homogeneous.
Form 12 balls, the size of a tangerine.
Cook the dumplings in hot water, and in the meantime melt the butter in a pan.
Add the sage leaves, and when they become crispy, turn off the heat.
Plate your Dumplings with Sausage, Onion, and Parmesan, but top with the hot melted butter and grated parmesan.
Notes
Advice: if you want to enjoy them in broth, prepare it first, and after cooking them, serve with chives and grated parmesan.
Otherwise, prepare a simple sauce with tomato pulp, salt, and extra virgin olive oil.
After cooking the dumplings, pour it over, and sprinkle with grated parmesan.
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