WHOLEMEAL DUMPLINGS

Ciavarella Cristiano

INGREDIANTS
150 g of oat flakes
50 g of barley flakes
50 g of wholemeal flour
140 g of grated Parmesan cheese Parmigiano Reggiano DOP
1 egg
1 glass of milk
60 g of butter
chopped parsley
salt

Mix the flour with the oat flakes and barley flakes, 100 grams of grated Parmesan cheese, a tablespoon of parsley, the egg and warm milk.
You must obtain a soft but consistent dough, if necessary add a little more flakes and let it rest for half an hour.

Make long sticks and cut them into equal pieces, spreading them on a floured cloth. Dip them in lightly salted boiling water, boil them for about 15 minutes, drain, toss with melted butter and grated Parmesan cheese. Serve.

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Enjoy your meal!

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