CookEat Recipe
Pane Angelico Dumpling Soup
Small soft bread dumplings with prosciutto, marrow and Parmesan, simmered in clear broth.
Method
Steps
Step 1
Gather the ingredients: 150 g soft fine white bread crumb, without crust; 50 g prosciutto with both fat and lean; 40 g raw food-grade beef leg-bone marrow; 40 g finely grated Parmesan; 1 whole egg and 1 egg yolk; Plain flour as needed, usually a little less than 100 g; Nutmeg to taste; About 2.5 litres ready-to-use clear broth, plus a little for moistening the bread.
Step 2
Moisten the bread crumb with just enough hot broth to soak it lightly. Let cool enough to handle safely, then squeeze very firmly in a clean cloth to remove excess liquid.
Step 3
Chop the prosciutto extremely finely. Mash the marrow with the flat of a knife and work it until soft and spreadable, without melting it.
Step 4
Mix the squeezed bread, prosciutto, marrow and Parmesan, then add the whole egg, extra yolk and nutmeg.
Step 5
Dust a board with flour, put the mixture on it and dust the top. Work in only enough flour to shape soft balls about the size of a hazelnut; the source suggests a little less than 100 g, but the amount depends on the bread’s moisture.
Step 6
Bring the broth to a gentle boil. Add the balls in batches and simmer for 10 minutes, checking 74°C at the centre of a larger dumpling. Serve with the broth as small starter portions.
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