Artichoke Cenederli with Prosciutto, Fresh mint, and Olive Tapenade

For a quick and easy pasta dinner, Northern Italian Bread dumplings with Artichoke hearts, fresh mint, and olive tapenade. In a large bowl, put 3/4# of 1/2" stale bread crumbs into 1 cup milk, 3 lightly beaten eggs, some salt and pepper, and a few shakes of nutmeg. Mix well, and put in the frig for 2+ hours. Finely chop 3 oz prosciutto, dice 4 oz Asaigo cheese, 2oz finely chopped artichoke hearts, and 2oz white onion. Saute onion in 2 tbsp butter and 1 tbsp olive oil. Let cool. Mix in prosciutto, cheese, and artichoke hearts. Mix all with bread/milk mixture, and form into balls a bit bigger than golf balls. Roll balls in flour. Heat 5 quarts boiling water, or 1/2 and 1/2 with chicken stock. Drop balls in water for 6-7 minutes, drain, serve in a bowl with a sprinkling of grated parmesan, some olive tapenade, and a few chopped pieces of fresh mint. Mange!

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