Veal Dumplings with Escarole in Broth

Name: Veal Dumplings with Escarole in Broth
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 liters chicken stock; 2 cloves garlic, grated or made into a paste; 1 egg, lightly beaten; 1 head escarole; 4 servings EVOO, for drizzling; 10 fresh sage leaves, very thinly sliced; 38 grams About crumbled gorgonzola dolce; 567 grams ground veal; 567 grams ground veal; 4 servings Kosher salt and freshly ground pepper; 4 servings Lemon zest, for serving; 4 servings Freshly grated nutmeg; 33 grams About grated Parmigiano-Reggiano; 2 slices good-quality white bread; 244 milliliters whole milk; 0 bags extra-wide egg noodles

Veal Dumplings with Escarole in Broth might be a good recipe to expand your main course recipe box. One portion of this dish contains around 55g of protein, 40g of fat, and a total of 792 calories. This recipe serves 4. Head to the store and pick up bread, lemon zest, nutmeg, and a few other things to make it today. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

Soak the bread in the milk in a small bowl to soften.

Ingredients you will need

Bread

Milk

Equipment you will use

Bowl

Put the ground veal in a large bowl and sprinkle with salt, pepper and a few grates of nutmeg.

Ingredients you will need

Ground Veal

Nutmeg

Pepper

Salt

Equipment you will use

Bowl

Add the gorgonzola, Parmigiano-Reggiano, sage, garlic and egg. Squeeze the liquid from the bread and crumble it into fine crumbs between your fingertips as you add it to the veal mixture.

Ingredients you will need

Gorgonzola