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SPINACH AND PROSCIUTTO BREAD DUMPLINGS

Spinach and Prosciutto bread dumplings

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

Ingredients
  

  • 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

Instructions
 

  • 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.
    SPINACH AND PROSCIUTTO BREAD DUMPLINGS