INGREDIENTS
- For about 8 dumplings 55g of gluten-free bread (I used leftover Focaccia Panito Probios) *
- -1 golden onion
- -1 egg
- -1 carrot
- -1 stalk of celery
- -1 tablespoon cornstarch *
- -1 tablespoon chopped parsley
- -1 tablespoon of oil EVO
- -big salt, salt and pepper to taste
- * These ingredients must have written on the package gluten-free.
INSTRUCTIONS
- Wash the vegetables. Peel the carrots and celery and remove the first peel of the golden onion. Cut the onion into two parts so that the smallest is about half of the other (1/3 + 2/3).
Prepare the broth by boiling for 20 minutes celery, carrot and 2/3 of the onion in plenty of lightly salted water. Use the big salt to water broth. - To make the vegetarian gluten-free dumplings prepare a sauce with 1 tablespoon olive oil, 1 tablespoon of chopped parsley and the remaining third of the onion cutted into very small cubes. Sauté the onion until golden and then, once it has reached a uniform coloring, turn off the heat.
- Chop the gluten-free bread (or, if you like to experiment like me, the gluten-free focaccia Panito) and add the cornstarch, egg and mix lightly fried. Add salt and pepper to taste.
- Make balls of dough the size of a walnut and cook for a few minutes in boiling vegetable stock from which you have already taken out the vegetables (delicious sliced and served as a side dish).
Serve the s vegetarian gluten- milk- and meat-free dumplings dipped in the boiling broth that has been filtered before to remove any residual gluten-free bread crumbs.
