Author Notes
Dumplings made with leftover bread and fresh spinach, Gorgonzola fondue and organic pears, sautéed in sweet Ramandolo wine. A poor recipe that has been renewed with smart food pairings to stimulate the gustatory spectrum. It respects the traditional tastes and flavors from Friuli, using an elegant and particular wine: Ramandolo. It gives a sweet and aromatic note to the dish. —Kevin Feragotto
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Ingredients
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• 500 grams
leftover bread
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200 grams
fresh spinach
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150 grams
Gorgonzola cheese
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200 milliliters
diary milk
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20 grams
grated parmesan cheese
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8 grams
black pepper powder
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10 grams
salt
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60 grams
butter
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25 milliliters
olive oil
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2
eggs
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1 teaspoon
honey
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50 milliliters
Ramandolo wine
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2
pears
Directions
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Take a pot, add a bit of olive oil and a pinch of salt. Cook the spinach for no more than 5 min., pouring a glass of water. Put aside some spinach leaves (the little ones) and fry them. You will use them as decoration.
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Crumble the leftover bread. In the meanwhile, take a little bowl and beat the eggs by using a kitchen whisk. Add a pinch of black pepper. Combine all the ingredients and blend them. Pour 100 ml of milk and blend again. You will obtain a malleable dough. Play with your hands and form little balls. Strew them with some grated parmesan. Cook the balls in boiling water for 5-6 min.
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Take a pan and melt the Gorgonzola cheese by adding the remaining milk. You will obtain a delicious and smooth cream.
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Serve hot.
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