Roasted bread dumplings with knuckle of pork leek ragout

COOK TIME
240 mins

TOTAL TIME
240 mins

Ingredients

Directions

1. 1

   Do not cut the rolls into cubes. Whisk a good 1/4 litre of milk, eggs, some salt, pepper and nutmeg. Pour over the bread cubes and let it rest for about 30 minutes. Meanwhile peel and chop 1 onion.

2. 2

   Finely dice the bacon. Wash parsley, dab dry and chop finely, except for a little to garnish. Melt 15 g fat and fry the bacon briefly in it. Add onion, brown lightly and stir in half of the parsley.

3. 3

   Mix into the bread. Add 30 g flour and knead well. Cover and leave to stand for at least 3 hours. For the ragout, lard 1 onion with bay leaf and cloves. Wash, peel and roughly dice the carrots.

4. 4

   Put onion, carrots and peppercorns in a pot with 1 1/2 -2 litres of water and bring to the boil. Put the knuckle of pork in and simmer for about 3 hours. Lift the finished knuckle of pork out of the stock. Pour stock through a sieve into a pot.

5. 5

   Clean, wash and slice the leek diagonally. Bring the stock to the boil and cook the leek for 5-10 minutes. Remove with a skimmer and measure 1/4 litre of stock. Heat 30 g fat and sweat the remaining flour in it.

6. 6

   Deglaze with stock and remaining milk while stirring, bring to the boil and simmer for a few minutes. Stir in mustard and season to taste with salt. Remove meat from bones and fat, cut into bite-sized pieces and add to the hot sauce with the leek.

7. 7

   Form 5-6 dumplings from the bread mass and let them simmer in plenty of boiling salted water at low heat for about 10 minutes. Then let it simmer without heat for another 5-10 minutes. Drain the dumplings and let them cool down.

8. 8

   In the meantime cut the remaining onion into rings and fry the remaining fat. Remove, cut dumplings into thick slices and fry in hot fat until golden brown. Arrange on a plate and sprinkle with onion rings and remaining parsley and garnish.

9. 9

   Serve with knuckle of pork ragout.