RGFE

Directions

Step 1

Melt the butter in a frying pan over low heat. In the meantime, finely chop the onion, add it to the butter and sauté. Cube the stale bread and put in a large bowl, add the butter and sautéed onion and mix well. Cut the speck into small cubes and add it to the bowl along with the flour and combine. In another bowl, beat together the eggs, milk, salt and chopped parsley and then add to the flour mixture, combining everything well and adding the Parmesan cheese. Moisten your hands and make balls of the mixture weighing 35-45g. Set aside to rest for about 30 minutes.

Step 2

Now prepare the sauce: wash and peel the carrot, celery and onion and cut into mirepoix (dice about 6-10mm). Fry everything in a non-stick pan with the oil, sugar and a pinch of salt. Add the passata and cook for about 30 minutes. Once the sauce is ready, cook the dumplings in a pan of boiling water for 5 minutes, drain and then cook in the sauce for about 10 minutes so that they absorb the flavour.

Serve with a drizzle of raw olive oil.