Ingredients for the bread dumplings
- 100 g stale bread
- 60 ml hot milk
- 1 egg
- Salt
- Pepper
- freshly chopped parsley
- 100 g butter
- Fresh sage
- Handful of cherry tomatoes
- Dash of white wine
Preparation of the bread dumplings
Cut the stale bread into small cubes and pour hot milk over it. Then leave to cool and add 1 egg, salt, pepper and freshly chopped parsley. Knead into a soft dumpling dough and leave to stand for approx. 30 minutes. Now shape into small dumplings and boil in salted water for 20 minutes.
Toss the finished dumplings in 100g butter and fresh sage in the pan, halve the cherry tomatoes, add them and fry briefly in the sage butter. Then deglaze with a dash of white wine.
Serve in a deep pasta dish and garnish with fresh rocket.
Recipe from Finkennest Zillham on the Wasserburg cycle route
