Canederli ai finferli ? chanterelle dumplings

Ingredients

• 300 gr of day old or more, white bread
• 80 gr of fresh mu
• 25 gr onion
• 15 gr fresh Italian parsley
• 1 clove garlic
• 3 eggs
• 50 gr flour
• 80 gr butter
• 80 gr Grana Padana or Parmigiano Reggiano
• 150 cc vegetable broth
• olive oil extra virgin
• salt

You may like

French omelette with mushrooms, ham and parsley

Preparation

• Finely chop the onion and blond it a tiny bit of butter. Cut the bread into cubes and pour over these the boiling hot milk and let rest for half an hour.
• Meanwhile, clean the mushrooms, cut them into medium pieces and sauté in a pan with oil and a small clove of garlic that has been lightly squished for about 10-15 minutes. Remove from heat and salt to taste.
• Add the chanterelle mushrooms to the bread, and then add the eggs, the flour, a portion of the grated cheese and the chopped parsley. Mix well and form medium sized balls.
• Cook them in the vegetable broth for 10-15 minutes, drain and arrange them on a plate and dress with a walnut size of butter and cheese.