Basil Dumplings with Mozzarella Core and Parmesan Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 5 rolls or bread your choice, possibly whole grain, stale
- 250 ml milk
- 1 egg (s)
- 1 medium onion (s)
- 70 g butter
- 50 g flour, handy
- salt and pepper
- 1 bunch basil
- 60 g mozzarella
For the sauce:
- 1 small onion (s)
- 2 tablespoon butter
- 2 tablespoon flour
- 250 ml milk
- 250 ml water
- 70 g parmesan cheese
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the stale rolls, bread etc. into 1 cm cubes or use purchased bread cubes and place in a large bowl.
- Finely chop the onion, roast it until golden brown in the butter, pour in the cold milk, add the egg, season with salt and pepper, whisk, mix into the breadcrumbs and leave to stand for a while.
- Chop the basil and mix into the breadcrumbs. Finally mix in the flour slightly.
- Cut the mozzarella into cubes. Form dumplings with wet hands, press a piece of mozzarella into the middle of the dumpling, seal the dumpling. Let the dumplings simmer gently in salted water for 15 minutes. Do not cover.
- Tip: The dumplings do not disintegrate so easily when cooked and stay nice and round if a little flour is added to the cooking water.
- For the Parmesan sauce, finely dice the onion, sweat it in the butter until translucent, add the flour, slowly pour in the milk and adjust the consistency with the water. Let simmer for a few minutes, rub the parmesan into the sauce and season with salt and pepper.
- Tip: vary the amount of cheese depending on the intensity, and of course you can also use other types of cheese, depending on your preference.
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