Napkin Dumplings Mediterranean Way
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ package toast bread, (sandwich toast)
- 1 small onion (s)
- 2 shallot (s)
- 100 ml milk
- 2 egg (s)
- 1 bunch parsley, smooth, chopped
- 25 olives, green without stones
- Olive oil, virgin
- 1 teaspoon, chopped rosemary, dried
- butter
- Salt and pepper, freshly ground to taste
- 1 clove garlic, fresher
Print Recipe
Pin Recipe Instructions
- Cut the toast into small cubes and place in a large bowl.
- Now the onions and shallots are peeled and cut into small cubes. The cubes are then sweated in 2 - 3 tablespoons of olive oil and extinguished with the milk and generously seasoned with salt and pepper. Then let it simmer briefly and mix with the bread and knead.
- Now chop the olives and whisk them with the chopped parsley and rosemary with the eggs.
- Add to the bread cubes and knead thoroughly, then leave to swell for 10 minutes.
- Now butter aluminum foil and shape the dough into rolls in portions, place on top and roll up tightly (should make 2 to 3 rolls).
- Bring a large saucepan of salted water to a boil, then turn the temperature down. Now let the rolls cook below the boiling point for about 25 minutes.
- Then take the rolls out of the water, remove the foil and let the dumplings cool down. Then cut the dumplings into 1 cm thick slices.
- Now cover the bottom of a pan generously with the olive oil and heat it to medium heat.
- Mash the garlic clove with the back of a knife and add to the hot pan. Pan the garlic for a few minutes in the hot pan and then remove it.
- Now fry the dumpling slices in hot oil on both sides until golden brown.
- Goes well with pork medallions, fried fish and roast beef.
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