bacon dumplings

Ingredients for 4 servings:

• 350 g rolls from the previous day
• 180 g bacon, streaky
• 2 onions
• 1 bunch of flat-leaf parsley
• 80 g butter
• 200 ml milk
• Salt and pepper from the mill
• 2 pinches of nutmeg
• 2 eggs (size M)
• 60 g Parmesan

Instructions

Working time approx. 1 hour; Rest time approx. 1 day 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 day 2 hours 35 minutes

Cut the rolls into evenly thin slices or small cubes using a serrated knife and place them on a baking sheet. Dry the rolls in a hot oven at 100°C (top/bottom heat) or 80°C (fan oven) on the middle rack for 15 minutes, then let them cool. Cut the streaky bacon into small cubes. Finely dice the onions. Pluck the parsley leaves from the stalks and finely chop them with a large knife. Heat 10g of butter in a pan, fry the bacon cubes until they are slightly crispy and the fat begins to render. Remove the bacon. Add another 10g of butter to the pan and sauté the onions for about 5 minutes until translucent. Pour the milk into the pan and heat. Remove the pan from the heat and season the milk mixture generously with salt, pepper, and nutmeg. Place the rolls in a large bowl, add the bacon and parsley. Pour the milk mixture over the bacon and let it rest for about 10 minutes. Add the eggs to the bread mixture and knead everything thoroughly with your hands. Let the dumpling dough rest for another 15 minutes. With moistened hands, form 12 firm dumplings from the dumpling dough. Bring a large pot of salted water to a boil and add the dumplings to the boiling water. Bring back to a boil briefly, then cover and simmer over low heat for 15 minutes. Remove the dumplings with a slotted spoon and let them drain on a tea towel. Melt the remaining 60g butter in a pan. Arrange the dumplings on plates and drizzle with the melted butter. Sprinkle with grated Parmesan cheese, if desired. Serve with leaf salad.