Alto Adige-style spinach and bread dumplings with gruyère cheese & Parmigiano Reggiano cheese — The

Name: Alto Adige-style spinach and bread dumplings with gruyère cheese & Parmigiano Reggiano cheese — The
Ingredients: 120 g (4¼ oz) salted butter; 1 medium onion, finely diced; fine sea salt, to taste; freshly ground white pepper, to taste; 3 x 59 g (2¼ oz) free-range or organic eggs; freshly grated nutmeg, to taste; 500 g (1 Ib, 2 oz) day-old bread, cut roughly into 1 cm (½ inch) square pieces; 100 g (3½ oz/1 cup) grated gruyère cheese; 3 tablespoons plain (all-purpose) flour; 300 g (10½ oz) baby English spinach, boiled or steamed, then finely chopped and well drained; 3 tablespoons full-cream (whole) milk; freshly grated Parmigiano Reggiano cheese, to taste

pendolino.com.au

Recipe from Nino Zoccali's cookbook Pasta Artigiana

View full recipe on pendolino.com.au

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at pendolino.com.au.

Share this recipe:

Cooking tools:

Ingredients

120 g (4¼ oz) salted butter
1 medium onion, finely diced
fine sea salt, to taste
freshly ground white pepper, to taste
3 x 59 g (2¼ oz) free-range or organic eggs
freshly grated nutmeg, to taste
500 g (1 Ib, 2 oz) day-old bread, cut roughly into 1 cm (½ inch) square pieces
100 g (3½ oz/1 cup) grated gruyère cheese
3 tablespoons plain (all-purpose) flour
300 g (10½ oz) baby English spinach, boiled or steamed, then finely chopped and well drained
3 tablespoons full-cream (whole) milk
freshly grated Parmigiano Reggiano cheese, to taste