| 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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