Tempo di Lettura: 2 minuti

Soft, tasty and delicious: discover the recipe of spinach and Prosciutto di San Daniele bread dumplings, an idea to serve on Christmas day!

Spinach and Prosciutto bread dumplings

Prep Time 30 mins
Total Time 30 mins
Course Main course
Servings 4 people


  • 2 tablespoons of all-purpose flour
  • 1 big white onion
  • 200 gr boiled spinach
  • 1 egg
  • About 60 gr of milk
  • Salt and black pepper as needed
  • 150 gr stale white bread cut in small cubes
  • 100 gr Prosciutto di San Daniele cut in one thick slice
  • 100 gr di butter
  • Grated Parmigiano Reggiano as needed
  • A small handful of fresh wild fennel


  • To prepare the spinach and prosciutto dumplings cut the prosciutto slice in small cubes and chop the boiled spinach.
  • Chop the onion finely and braise it in a pan with 50 g of butter.
  • Put in a bowl the cubed stale bread, the cubed prosciutto, the flour, the braised onion, the boiled spinach, the chopped wild fennel, a pinch of salt and pepper.
  • Add the milk and the egg and combine the ingredients until you get a firm dough. If it’s too soft add little more flour, if it’s too dry add a little more milk.
  • Shape the dough into small balls of about 3 or 4 centimeters in diameter.
  • Boil the dumplings in a big pot of boiling salted water and let them cook for ten minutes.
  • Then take them out with a slotted spoon and put them in a heated serving dish.
  • Put the rest of the butter in a small pot and heat it gently until it’s light brown.
  • Serve the spinach and prosciutto dumplings with the melted butter, grated Parmigiano Reggiano and a little more chopped wild fennel, if you like it.

Pin It on Pinterest

Share This