Italian napkin dumplings

Ingredients for 1 servings:

• 700 g Ciabatta from the previous day
• 100 g tomatoes, dried, pickled in oil
• 125 g olives, black
• 400 ml milk
• salt and pepper
• 2 bunches of parsley
• 100 g butter, soft
• 5 egg yolks
• 4 egg whites
• nutmeg
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

enough for about 40 pieces or 8-10 people

Cut the ciabatta into cubes. Drain the olives and tomatoes and dice finely. Mix the ciabatta, olives, and tomatoes in a large bowl. Heat the milk. Add the salt, pepper, and nutmeg, then carefully mix everything with the white bread mixture. Let it stand for about 30 minutes. Meanwhile, wash and chop the parsley. Cream the butter until fluffy. Gradually stir in the egg yolks. Then mix with the bread cubes and parsley. Beat the egg whites with a pinch of salt until stiff and fold into the dumpling mixture. Moisten two kitchen towels. Halve the dumpling mixture, shape each into a roll, and place it on the kitchen towels. Tightly roll up the towels with the dumpling mixture like a sausage and tie the ends together. Let the rolls stand in boiling salted water for about 45 minutes, turning several times. Finally, unwrap and slice. Serve as a side dish.