Mediterranean dumplings

Ingredients for 2 servings:

• 200 g white bread, stale, alternatively rolls
• 120 ml milk
• 2 eggs, separated
• 40 g onion(s), finely diced
• 40 g sausage (chorizo), alternatively salami, cut into fine cubes
• 6 tomatoes, dried, marinated in oil, cut into thin strips
• 100 g mushrooms, diced
• 16 basil leaves, finely torn
• ½ clove(s) garlic, very finely chopped
• 20 g cheese, grated, e.g. mountain cheese, Grana Padano, Parmesan
• n. B. Lemon peel, grated
• e.g. nutmeg, grated
• 2 pinches of salt, preferably chili salt
• 1 pinch(s) black pepper
• 2 tbsp olive oil, mild or a mix of flavored oils, e.g. orange oil, nut oil, etc.
• some butter, for the molds
• 1 ball of mozzarella, cut into pieces, as desired

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

the crust makes it!

Brush appropriate casserole, soufflé or baking dishes with butter. Separate the eggs and beat the egg whites with a pinch of salt until stiff peaks. Cut the bread into small cubes. Beat the egg yolks with the milk and pour over the bread cubes, mix well and let stand for about 15 minutes. Add the basil, sausage, tomatoes, cheese and garlic. Season with nutmeg, pepper, lemon zest and salt. Add the olive oil and knead everything into a homogeneous mixture. Then first work a third of the beaten egg whites into the mixture and then loosely fold in the rest. Divide the mixture between the buttered dishes and bake in a bain-marie at 200° C in the lower third of the oven for about 20 – 25 minutes. The dishes should be at least half submerged in water. Then use a knife to loosen the dumplings from the sides of the dish, turn them out and arrange so that the top side with the crust is also on the plate. If you want gratinated dumplings, top the molds with mozzarella pieces about 5 minutes before the end of the cooking time. If possible, set the oven to the grill setting.