CANEDERLI DI PANCETTA IN BRODO (Dumplings in Soup )

This is an absolute ripper of a recipe and so easy , it makes for a very elegant meal .




For the dumplings ......




1. Loaf of stale bread , approx. 300gm
About 2/3 cup of milk
20gm of butter
1. onion diced
2. fat cloves of garlic , finely chopped
3. eggs
150gm of pancetta  ..( bacon will do )  finely diced .
A handful of parsley finely diced
Salt and pepper to season
1 cup of plain flour to bind
Parmesan cheese to serve




For the broth.....




Clear chicken stock  ( 2 litres  approx. )
1, carrot, diced or julienne
1. celery stick , cut identical to the carrot
4 shallots diced
1. small red bullet chilli with seeds included  ( optional )
salt and pepper for flavouring .




To start with , you crumble the bread and place the crumbs in a bowl .
Warm the milk and pour over the bread ,let it stand till all the milk has been absorbed .
Saute garlic , chilli and onion in the butter in a pan,
Beat the eggs and add in batches  to the bread mix , followed by the sautéed garlic , chilli  and onion.
Add the diced parsley and pancetta
Check the flavour , use salt sparingly as the pancetta /bacon is salty .
Now add the flour to  bind the mixture , and form into a workable dough
Tear off  pieces and  form into small round balls . roll the balls over a floured bench
Place prepared dumplings in the fridge and allow to stand for  30 minutes .
Meanwhile make the broth


Bring the chicken stock to the boil and reduce to a gentle simmer .
Add the vegetables and simmer for  10- 15 minutes


In another pot boil a good amount of water and then reduce to a strong simmer
Add the dumplings , a few at a time to the simmering water ... (the dumplings will fall apart if the water is boiling ).
When cooked the dumplings will  rise to the top.
Remove with a slotted spoon and place  5-6 dumplings in a bowl .
Ladle the broth and vegetables over the dumplings and s.erve with grated parmesan cheese