Küchenlatein

Derrik at An Obsession With Food (And Wine) chose Give Us This Day Yesterday's Bread for this month's IMBB.

I keep always stale bread in the freezer, to use it for Frikadellen - meatballs or add it to pumpernickel, which needs stale bread. But this time I decided to use it for a dish I've never made before. In the North of Germany Serviettenknödel - Napkin dumplings are not very common. But for this event I want to give


You can eat it as a side dish (e.g. together with meat) or as a main dish with vegetables.


-==== REZKONV-Recipe - RezkonvSuite v1.1

Title: Napkin Olive Dumplings
Categories: VOX, Tim Mälzer
Yield: 4-6 Servings

1/2 Sandwichbreador 2 stale rolls
100 ml Milk
2 Eggs, lightly beaten
1 small Onion, diced
1 bunch Parsley, chopped
20 Green olives, chopped
Oliveoil
Salt
Pepper
Oil
Aluminium foil, kitchen foil

============================== SOURCE ==============================
http://www.vox.de/27474_rezept.php?rez_id=170
Rezept vom 27.04.2004
-- Edited *RK* 04/22/2006 by
-- Ulrike Westphal

Cut bread into cubes.

Lightley sautée the onion with oil, add salt, pepper and milk and
bring to a boil. Remove from heat and mix with the bread cubes.

Pour the eggs over the bread mixture and add parsley and olives.
Soak for at least 5 minutes. Place the bread mixture into the middle of the foil.


tightly roll up and and turn down the ends. It should look like a big sausage.


Boil into salted water about 10 minutes.


Remove mixture from the foil,


Cut into 0,5 cm/0,25 inch slices and fry from both sides.

Serve with vegetables.

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Tagged with: IMBB25, IMBB, dumpling