Polpetinne Cacio E Uova
(Cheese and egg dumplings)
AbruzzoCibus.com
- 6 eggs
- 200 grs of old bread (white part only - hand grated)
- 600 grs grated of mixed parmesan and pecorino cheese
- chopped parsley
- salt & pepper
- garlic
Mix the above ingredients together in a bowl until fully blended. Form by hand into compact ovals or round. Sautee the balls with olive oil and when a little brown, add tomato sauce.
SAUCE
- olive oil
- 1 medium brown onion, sliced
- 2 medium bell peppers, red and yellow, cut into strips
- 2 cloves of garlic, minced
- chopped tomatoes
- salt & pepper
- bay leaf
- rosemary
In the olive oil, sauté the onion, garlic and bell pepper until soft.
Add the tomatoes and salt and pepper.
Simmer 3/4 hour until the oil shows on the top of the sauce.
Add some WATER if dry and bring to a boil.
Drop in the dumplings. Cook and turn gently. They are finished when they are spongy.
Makes 8-9 DUMPLINGS