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    Grana Padano ciabatta dumplings with avocado, Amalfi lemon and chilli dip

    Group 393Easy
    Group 3826 people - 40 dumplings
    T230 min

    Francesco Mazzei


    • Dumplings dough:
    • 250g bread (ciabatta or white loaf)
    • 500ml milk
    • 2tbsp chives, chopped
    • 2tbsp dill, chopped
    • 2tbsp parsley, chopped
    • 2tbsp marjoram, chopped
    • ½ clove of garlic, chopped
    • 150g Grana Padano Riserva, grated
    • 7 eggs
    • 60g breadcrumbs
    • Tabasco, to taste
    • 1l vegetable oil (to cook the dumplings in)
    • Avocado and chilli dip :
    • 3 small avocados, peeled and chopped in to small chunks
    • A splash of Tabasco
    • 1tsp mustard
    • 1tsp Worcester Sauce
    • 1 organic lemon (reserve the zest and then squeeze)
    • ½ a small red chilli de-seeded and chopped
    • Salt & pepper, to taste
    • To garnish:
    • Reserved zest of 1 lemon
    • 1 tbsp Grana Padano Riserva, grated


    STEP 1

    To make the dough, soak the bread in the milk and squeeze it to remove excess milk. Then put all the dumplings ingredients in a food processor and mix. Let the dough rest for 10 minutes. Then make 40 small balls of dough, and carefully put them in a pan of hot oil (160°) frying in batches of 10 until they are golden.

    STEP 2

    For the dip, blend the avocado in a food processor with the tabasco, mustard, Worcester sauce, lemon juice, salt and pepper until creamy. Pour into a bowl then top with the chopped red chilli. Serve the dumplings garnished with grated Grana Padano Riserva and lemon zest with the avocado dip on the side.