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Three-Cheese Cannederli (Bread Dumplings) with Browned Butter and Sage

List of Ingredients



8 cups fresh Italian bread, crust removed and cubed
1 cup milk
2 eggs, beaten
1-1/2 tablespoons chopped fresh parsley
2 tablespoons all-purpose flour
1 tablespoon salt
2/3 cup Gorgonzola or blue cheese, crumbled
1 cup Swiss cheese, grated
1/4 cup grated Parmesan cheese
1/4 pound frozen bacon
1 stick (1/2 cup) butter
5 leaves fresh sage or 1/2 teaspoon dried





Recipe

Cut bacon into very small pieces while still frozen. Place bacon in saute pan and cook over medium heat until just starting to get crispy. While bacon is frying, pour milk over the bread cubes and let sit 10 minutes. Add the beaten eggs and mix until all bread is wet. Add bacon (reserve 2 tablespoons bacon grease in the fry pan and discard the rest of the grease) and add parsley, flour, salt, cheeses and bacon to the bread mixture and mix well with hands. Add butter to the bacon grease and turn heat to low to slowly brown the butter. Chop the sage leaves and add to the butter when browned. Shape the cannederli into small balls the size of a very small golf ball and place all the balls onto a piece of plastic wrap. When all the balls are formed, drop them into a pot of simmering, not boiling, water and cook for 3-4 minutes, until they float to the surface. Be sure to salt the water with at least 1 tablespoon salt or the water will drain the cannederli of their flavor. When the cannederli float to the surface, remove them with a slotted spoon and drain. Place them into the frying pan of browned butter to lightly saute and heat through. Serve them on a large platter and pour pan sauce over. Delicioso!


Duluth New 01/18/01