Small bread dumplings with tuna arrabbiata

Ingredients for 6 servings:

• 8 rolls, mixed, e.g. light, dark, with seeds, as desired
• 800 ml water, boiling
• 2 onions
• 1 bunch of parsley
• 3 eggs
• Pepper, crushed
• Salt
• nutmeg
• Oil for frying
• breadcrumbs
• 2 onions
• 2 cloves garlic
• n. B. Piri-Piri
• 800 g tomatoes, chunky, from the can
• 100 g tomato paste
• 1 bunch of basil
• 100 g Parmesan
• 3 cans of tuna, 185 g each
• 75 ml broth
• 2 pinches of sugar
• 1 tbsp oregano

Instructions

Working time approx. 40 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

Cut stale bread rolls into small cubes and pour boiling water over them in a bowl. Mix immediately and let stand. For the sauce, finely chop the onions, garlic and piri-piri pods. Heat the oil in a pan and fry the onions and garlic. Add the tomato paste and sugar and fry briefly. Pour in the stock and let it reduce. Add the tomatoes, drained tuna, piri-piri pods and oregano. Grate the Parmesan cheese. Pick the basil and finely chop it. Add 3/4 of the Parmesan cheese and basil to the sauce. Season with salt and pepper and keep warm. For the dumplings, finely chop the onions. Heat the oil in a pan and sauté them. Finely chop the parsley, add it to the rolls along with the cooled onions and eggs and mix well. Add breadcrumbs or water if necessary. The dough should be soft but easy to shape. Season with nutmeg, salt and pepper. Form the dough into small dumplings. Fill a pan with about a finger’s breadth of oil and heat. Fry the dumplings until golden brown. Serve with tuna arrabbiata. Sprinkle with basil and Parmesan cheese.