John Myers
Bread Dumplings with Butter and Parmesan on Paperonata
The perfect bread dumplings with butter and parmesan on paperonata recipe with a picture and simple step-by-step instructions.
- 250 g Old Bun
- 1 Shallot
- 0,5 bunch Parsley
- 5 tbsp Butter
- 150 ml Milk
- 2 Eggs
- 50 g Freshly grated Parmesan
- 2 Red peppers
- 1 Shallot
- 2 tbsp Rapeseed oil
- 1 tsp Tomato paste
- Salt and pepper
- 0,5 tsp Sugar
- 1 tsp Dried oregano
- 100 ml Vegetable broth
- For the bread dumplings: cut the rolls into thin slices and place in a bowl, peel off the shallot and cut into fine cubes. Pluck the parsley leaves from the stems and roughly chop them.
- Melt 1 tbsp butter in a small pan and fry shallots in it until translucent. Add parsley and sauté briefly. Pour in milk and heat lukewarm. Pour everything over the bread rolls, add the eggs and mix everything loosely. Let it steep for 10 minutes. Bring a saucepan full of water to the boil.
- Season the bread roll mixture with salt and pepper, then best to mix it with your hands to form an even mass.
- Salt the boiling water. Shape the bread roll mixture into 4 equal-sized dumplings with damp hands. Add to the salted water and let simmer over a mild heat for about 20 minutes.
- In the meantime, clean the peppers and cut into 3 cm pieces. Halve the shallot and cut into strips. Sauté everything in a pan with oil. Add the tomato paste and sauté briefly. Season with salt, pepper and oregano. Pour in the broth, bring to the boil and simmer covered for about 5 minutes over a mild to medium heat.
- In the meantime, grate the Parmesan. Melt 4 tablespoons of butter in a pan. Lift the bread dumplings out of the water and drain. Arrange the peperonata on plates, place the bread dumplings on top, pour the butter over them and serve sprinkled with Parmesan.
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