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  • Makes 24
  • Easy
  • 15 minutes, plus 30 minutes’ chilling time
  • 15 minutes
  • Neil Ellis Groenekloof Shiraz

“Growing up, I would eat these dumplings – commonly enjoyed in the Trentino Alto-Adige region – when visting my Italian aunt during school holidays in Johannesburg.” – Abigail Donnelly


  • ¾ cup milk
  • 200 g stale bread, cut into small dice
  • 1 T butter
  • 1 onion, finely sliced
  • 100 g pancetta, diced
  • 2 free-range eggs
  • 200 g Emmenthal, grated
  • 150 g flour
  • 20 g Italian parsley, finely chopped
  • a pinch ground nutmeg
  • salt, to taste
  • 3 cups beef stock, for serving
  • pecorino, grated, for serving

Cooking Instructions

1. Pour the milk over the bread. Melt the butter in a pan and cook the onion and pancetta. Add the onion mixture to the bread.

2. Add the eggs, cheese, flour and parsley, nutmeg and salt and mix well. Chill for 30 minutes, then divide into about 24 dumplings.

3. Cook in boiling, salted water for 10–15 minutes. Heat the stock, then spoon the dumplings into the stock and serve.

Cook's note: Traditionally, leftover stale bread is used to make these dumplings, which are delicious in a simple broth or even in an arrabiata sauce.

Find more Italian recipes here.

Photograph: Jan Ras
Food assistant: Bianca Strydom

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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