John Myers
Contents
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Ingredients
For the dumplings:
- 3 m.-g Pretzels from the day before
- 3 Eggs size M
- 10 g Chicken broth, Kraft bouillon
- 1 m.-g Onion, brown
- 6 m.-g Mushrooms, brown-capped
- 500 g Roast (pork and veal)
- 3 m.-g Cloves of garlic, fresh
- 3 Tbsp (heaped) Breadcrumbs, coarsely grated
- 6 tbsp Extra virgin olive oil
- 1 tsp Black pepper from the mill
- 1 tsp Macis powder
- 5 tbsp Celery leaves, fresh or frozen
- 3 tbsp Roasted onions
- 0,5 m.-g Carrot, finely grated
- 1 Tbsp (heaped) Baking powder
- 1 Tbsp (heaped) Salt and pepper to taste
For the broth:
- 2 liter Water
- 30 g Chicken broth, Kraft bouillon
- 2 Tbsp (heaped) Tomato paste
- 4 tbsp Extra virgin olive oil
- 2 Pinches Black pepper from the mill
- 2 Pinches Macis powder
- 2 tbsp Roasted onions
- 4 tbsp Marsala fortified wine
- 4 tbsp Salt and pepper to taste
To garnish:
- 4 tbsp Parsley smooth
Instructions
- Cut the pretzels into small cubes. Clean and chop the mushrooms. Whisk the eggs with the chicken broth well and mix in the pretzel cubes. Let it soak for ten minutes, then knead well and mix in the sausage meat until it is homogeneous. Peel the onion and chop it into large cubes. Roast these with 2 tablespoons of the olive oil until translucent and add to the dumpling mixture with the oil. Squeeze the garlic cloves. Peel the carrot and grate finely. Wash and chop the fresh celery leaves. Knead all the dumpling ingredients in a larger bowl to a homogeneous mass and season to taste. Let ripen for 10 minutes.
- Bring the water to a boil in a large saucepan and add all the ingredients for the broth. Reduce the heat supply. Form dumplings the size of a table tennis ball out of the dumpling mixture and let them slide into the simmering broth. Use up all of the dumpling mixture. Cover and let simmer for 10 minutes, season to taste and then divide into serving bowls, garnish and serve hot.
