AI-generated
Italian broth with Parmesan dumplings
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Source: https://recipheon.com/en/recipes/soups/italian-broth-with-parmesan-dumplings
About this recipe
This Italian broth contains short dumplings made with breadcrumbs, eggs, and Parmigiano Reggiano. Lemon zest and nutmeg give them a delicate aroma, while the finely grated cheese provides a pronounced flavor. The dough should be firm and pliable; after resting, it is pressed through a sturdy metal potato ricer with 4–5 mm holes. A regular ricer with a fine perforated plate is not suitable. Cook the dumplings in gently simmering broth so that they keep their short, irregular shape. No flour or extra salt is added to this version. Allow about an hour for four servings, including a 30-minute rest for the dough; heat the broth during that time.
Ingredients
For the dumplings and broth
120 g fine dry breadcrumbs made from wheat bread, without seasonings
120 g finely grated Parmigiano Reggiano, without the rind
150 g raw whole eggs without shells, about 3 size M eggs
2 g finely grated yellow zest from an unwaxed lemon
0.3 g ground nutmeg, a pinch
1500 ml prepared clear low-salt chicken broth
Steps
Have a sturdy metal potato ricer with large 4–5 mm holes ready; a fine perforated plate will create too much resistance. The cheese should be finely grated, and for the lemon zest, use only the yellow part, without the bitter white pith. Beat the eggs with a fork and weigh out 150 g without the shells. In a bowl, mix the breadcrumbs, Parmigiano Reggiano, lemon zest, and nutmeg.
Pour the weighed eggs into the dry ingredients and mix with a fork, then knead by hand for 2–3 minutes. Gather the crumbs from the sides of the bowl until the dough is uniform and firm. You should be able to knead it with your fingers, and it should hold its shape without breaking up into dry crumbs. Shape it into a ball.
AI-generated Cover the bowl and leave the dough at room temperature for about 30 minutes so that the breadcrumbs absorb moisture. The dough will become more cohesive during this time. Start heating the broth during the last 10 minutes of the rest, as described in the next step.
Pour the broth into a wide pot with enough room for the dumplings to cook freely. Heat over medium heat for about 10 minutes, until it reaches a gentle simmer. Lower the heat and keep the broth hot, covered, while you press the dumplings; do not let it reduce excessively.
Line a large tray with parchment paper and divide the dough into three portions. Load them into the ricer one at a time, without overfilling the chamber, and press short strands onto the tray. Cut them off at the holes with a knife when they are about 4–5 cm long; lay them loosely and do not squeeze them into a pile. Work steadily, applying even pressure to the handles, until you have shaped all the dough.
AI-generated Remove the lid and bring the broth back to a gentle simmer. Gently slide all the shaped dumplings from the paper into the broth, using a wide spatula to help; do not drop them from a height. Cook over low heat for 2–3 minutes after the dumplings float to the surface, until they are tender and hold their shape. Do not stir vigorously, and do not let the broth bubble rapidly, which could break them.
AI-generated Divide the dumplings among four deep soup plates and ladle hot broth into each. Serve immediately after cooking so that the dumplings do not soak for too long and do not lose their shape.
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