Spinach dumplings from South Tyrol

Ingredients for 4 servings:

• 300 g white bread, stale
• 250 ml milk
• 800 g spinach
• 30 g butter for frying
• 1 small onion(s)
• 1 garlic clove(s)
• 2 eggs
• salt and pepper
• nutmeg
• 1 tbsp flour
• 2 tbsp breadcrumbs
• 80 g butter, melted
• Parmesan, freshly grated

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

Pour as much milk as the bread will take. Cook the spinach in salted water, squeeze out any excess liquid, and pass it through a sieve. Melt the butter in a saucepan and sauté the garlic and finely chopped onion. Add the spinach and sauté for 5 minutes, then let cool slightly. Add the eggs and spinach to the bread, mix well, and season with salt, pepper, and nutmeg. Add the flour and breadcrumbs, and form the mixture into small dumplings. Simmer gently in salted water for about 15 minutes. Sprinkle with freshly grated Parmesan cheese and serve with melted butter. Serve with a fresh salad. This quantity makes 12 dumplings.