ABRUZZESE BREAD DUMPLINGS

Abruzzese Bread Dumplings image

Number Of Ingredients 14

12 ounces loaf Italian or French bread, cut into 1-inch pieces (about 8 cups)
2 cups cool water
3 large eggs
1/2 cup grated Pecorino Romano cheese, plus more for serving
1/4 cup chopped fresh parsley
1 clove garlic, finely chopped
vegetable oil for frying
SAUCE
1 medium onion, finely chopped
1/2 cup olive oil
2 (28-ounce) cans imported Italian peeled tomatoes with their juice, chopped
1 tiny dried peperoncino, crumbled, or a pinch of crushed red pepper
salt
6 fresh basil leaves

Steps:

1 Cut or tear the bread into tiny bits or grind the bread in a food processor into coarse crumbs. Soak the bread in the water for 20 minutes. Squeeze the bread to remove the excess water. 2 In a large bowl, beat the eggs, cheese, parsley, and garlic with a pinch of salt and pepper to taste. Stir in the crumbled bread and mix very well. If the mixture seems dry, stir in another egg. Mix well. Shape the mixture into balls about the size of a golf ball. 3 Pour enough oil to reach a depth of 1/2 inch into a large heavy skillet. Heat the oil over medium heat until a drop of the bread mixture sizzles when it is placed in the oil. 4 Add the balls to the skillet and cook, turning carefully, until golden brown on all sides, about 10 minutes. Drain the balls on paper towels. 5 To make the sauce, in a large saucepan, cook the onion in the olive oil over medium heat until tender. Add the tomatoes, peperoncino, and salt to taste. Simmer 15 minutes or until slightly thickened. 6 Add the bread balls and baste them with the sauce. Simmer 15 minutes more. Sprinkle with the basil. Serve with additional cheese. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves