Farmer's Dumpling

Name: Farmer's Dumpling
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 6 Bread rolls from the previous day (approx. 340 g); 1 Onion; 1 TABLESPOON Butter; 250 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 7 Eggs (size M); 1 red onion; 25 g dried soft tomatoes; 50 g Pancetta; 1 Branch rosemary; 30 g black olives without stone; 2 TEASPOONS clarified butter; 20 g Parmesan cheese; 3-4 Stem(s) Basil; 7-10 Tbsp Kitchen yarn

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

6 Bread rolls from the previous day (approx. 340 g)
1 Onion
1 TABLESPOON Butter
250 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
7 Eggs (size M)
1 red onion
25 g dried soft tomatoes
50 g Pancetta
1 Branch rosemary
30 g black olives without stone
2 TEASPOONS clarified butter
20 g Parmesan cheese
3-4 Stem(s) Basil
7-10 Tbsp Kitchen yarn

Directions

1
Cut the rolls into small cubes and place them in a bowl. Peel white onion and cut into fine cubes. Heat butter in a small pot. Fry the onions in it until transparent, turning them over.
2
Add milk and heat up. Season to taste with salt, pepper and nutmeg. Pour onto the bread cubes. Whisk 3 eggs, add and mix carefully. Cover and leave to stand for about 20 minutes.
3
Bring a large pot or roaster to the boil with plenty of salted water. Put the bread roll mixture as strips on a clean tea towel. Roll up tightly and seal with kitchen string. Put the dumplings into boiling water and cook covered for about 20 minutes.
4
In the meantime, peel the red onion and cut into strips. Cut the tomatoes into strips. Cut Pancetta into fine strips. Wash the rosemary, shake dry and remove the needles. Drain olives, drain and mix with rosemary, onion, tomatoes and pancetta.
5
Remove the dumplings from the water and let them cool down. Remove tea towel. Cut dumplings into large cubes and divide into 2 portions. Heat clarified butter in 2 pans. Fry one half of the dumplings in each pan for 3-4 minutes while turning.
6
Spread the onion mixture in the pans and fry for approx. 2 minutes. Whisk 4 eggs, season with salt and pepper. Spread over the fried dumplings. Let it fry at low heat for about 5 minutes.
7
Slicing cheese. Wash the basil, shake dry, remove the leaves and sprinkle the cheese over the dumpling pans.