Polpette a base di salatini – pretzel dumplings

Ingredients for 6 servings:

• 280 g pretzels, approx. 3 – 5 pieces
• 100 g butter
• 300 ml milk, lukewarm
• 1 bunch parsley, flat, chopped
• 200 g smoked bacon
• 1 egg(s)
• Salt and pepper from the mill

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Gently warm the milk with a teaspoon of salt and melt the butter. Cut the pretzels into approximately 1 cm thick slices and pour the milk and butter mixture over them in a mixing bowl. Let them soak for approximately 15 to 20 minutes, stirring thoroughly occasionally until all the pretzel slices have absorbed the milk. Cut the bacon into very small cubes (5-6 mm) and toast them in a non-stick pan without fat until the white fat has browned. Finely chop the parsley and add it to the pretzel mixture along with the egg (beaten in 2 tablespoons of water) and the rendered bacon. Knead everything lightly (the pretzel slices should still retain some of their shape). Season with salt and pepper. Spread a sheet of cling film on the work surface. Spoon half of the dumpling mixture onto the film in the shape of a sausage, leaving a 6-7 cm border on the left and right sides. Roll up the film, twist the ends together, and tie a knot. Spread aluminum foil on the work surface, place the foil-wrapped dumpling on it, roll it up, and twist the ends together. Pour enough water into a pot (large enough for both dumpling rolls) to almost cover the dumplings. Bring to a gentle simmer and let it simmer for about 20 minutes. Remove from the foil and cut into approximately 2 cm thick slices. A delicious side dish for braised or mushroom dishes with plenty of sauce! Another popular option: fry the slices in plenty of butter until crispy.