Bacon Dumplings with Parsley
Preparation steps
Cut the rustic rolls into cubes and place in a bowl. Boil the milk and pour over. Let the rolls soak.
Cut the bacon into small cubes. Peel the onion and chop finely. Heat a pan and saute the onion for 2-3 minutes until translucent together with the bacon. Mix in the parsley, and keep aside 2-3 tablespoons of bacon mixture for garnish.
Pour the rest of the bacon mixture to the soaked rustic rolls. Add the eggs and nutmeg, season with salt and pepper, and knead well. Add the breadcrumbs as needed. Make dumplings from the mixture with moistened hands. Drop the dumplings into boiling salted water and leave only until done on low heat for about 20 minutes.
Add the rest of the bacon mixture with the butter in a saucepan and heat.
Lift the dumplings with a slotted spoon from the water and arrange on plates. Drizzle the butter-bacon mixture over and serve.
