• 1 pound stale bread, crusts removed and torn
• 1 cup unbleached all-purpose flour, plus extra
• 1 and 1/4 cups whole milk, plus extra
• 5 eggs
• 2 tablespoons minced Italian parsley
• 2 tablespoons snipped chives
• 1 teaspoon caraway seeds
• 1/8 teaspoon freshly grated nutmeg
• salt and freshly ground black pepper

Combine all the ingredients in a bowl and mash well with your fingers until mixed.

Shape some of the mixture into a walnut-sized ball. Bring 6 quarts of water to a boil, add salt, drop in the dumpling, and cook for 15 minutes. Taste to ensure that the mixture is the proper consistency: if it is too soft add a little flour; if it is too firm add a little milk. Shape the rest of the dumplings; spread out on a floured tray; cook until soft and plump, about 15 minutes.

Drain gently and serve hot, drizzled with melted butter or dropped into a bowl of chicken or beef broth. Serves 4

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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