| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | Appetizers, Italian | 4 | Servings |
INGREDIENTS
| 8 | c | Crustless French bread, cubed |
| 1/2 | c | Cold milk |
| 2 | lg | Eggs, beaten to blend |
| 2 | tb | Fresh parsley, finely chopped |
| 1 | tb | All-purpose flour |
| 1/4 | ts | Salt |
| 1 | c | Gorgonzola cheese, crumbled |
| 1 1/4 | c | Emmenthaler cheese, grated |
| 1/2 | c | Parmesan cheese, freshly grated |
INSTRUCTIONS
Line baking sheet with plastic wrap; set aside. Place bread in large bowl. Add milk; stir to blend. Using fork, mix in eggs, parsley, flour and salt. Stir in gorgonzola and emmenthal. Using 1 level teaspoon of dough for each dumpling, form dough into almond shapes. Cook dumplings in large pot of boiling water until just cooked through, about 4 min. Using slotted spoon, transfer dumplings to baking sheet. (Dumplings can be made 1 day ahead. Cover with plastic wrap and refrigerate.) Cook butter in large heavy skillet over med-high heat until beginning to brown, about 3 min. Add dumplings to skillet and saute' until heated through, about 3 min. Transfer to bowl. Sprinkle with parmesan cheese and serve. Recipe by: Bon Appetit 5/97 Posted to MC-Recipe Digest V1 #612 by "terily@tenet.edu" <terily@tenet.edu> on May 14, 1997
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