Recipe of the region Chiemsee-Alpenland
Ingredients for the bread dumplings
100 g stale bread
60 ml hot milk
freshly chopped parsley
100 g bButter
Handful of cherry tomatoes
Dash of white wine
Preparation of the bread dumplings
Cut old bread into small cubes and pour over hot milk. Leave to cool and then add 1 egg, salt, pepper and freshly chopped parsley. Knead into a soft dumpling dough and then leave for approx. 30 minutes.
Now shape them into small dumplings and simmer for 20 minutes in salted water.
Swirl the dumplings in 100g butter and fresh sage in the frying pan, halve and add the cherry tomatoes and briefly fry in the sage butter. Then deglaze with a dash of white wine.
Serve in a deep pasta bowl and garnish with fresh rocket.
Recipe from the Zillham Finch’s Nest on the Wasserburg Cycle Route
Recipe of the region Chiemsee-Alpenland »
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