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Sunday night broth with Italian dumplings

Sunday night broth with Italian dumplings

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SUNDAY NIGHT BROTH WITH ITALIAN DUMPLINGS

Serves Cook time Prep time Total time

1-2 people

5 minutes

5 minutes

10 minutes

Ridiculously simple dishes mean that quality ingredients are key. Good stock and parmigiano reggiano go a long way. I’m not sure of the Italian name for these dumplings, potentially Pasta Reale, but either way it’s simple, humble and tasty - and that’s the only way to eat on a Sunday night.

Ingredients

2 cups chicken stock
1 egg, whisked
¾ cup breadcrumbs
¾ cup parmigiano reggiano, grated
1 teaspoon chilli flakes (optional)

Method

Bring the chicken stock to the boil over medium heat.  

In a bowl, combine the egg, breadcrumbs and parmesan. Using a teaspoon, roll mixture into small balls. Set aside.

When the stock is boiling, gently add the bread and parmesan balls and cook for 1 minute or until they float to the top. Serve into a bowl and top with chilli flakes.

 

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