Mi capita spesso, anzi spessissimo di non avere niente di quello che mi serve in casa, anche perchè per comprarlo prima avrei dovuto sapere che mi sarebbe venuta voglia di cucinare proprio quella cosa lì.
Tutte le ricette che richiedono pane mi vengono in mente di domenica, ma non al mattino, noooooooo al pomeriggio per cui o chiedi al vicino o ti inventi something different, here I created something different, the bread was really little and, next, halve the amount of flour for bread (hoping to get it).
Here I have served with butter and sage, but also the matching cream and bacon was not bad. Ingredients for 12
canerderli 3 cm in diameter
100 g of hard bread;
120 g of buckwheat flour;
1 cup milk (or water) 1 egg
;
a thick slice of bacon;
parsley salt and pepper.
Cut the bread into cubes and place in a bowl covered with water or milk, let stand.
toast bacon for a few minutes, then squeeze the bread and egg parsley and salt and make the meatballs.
I have them frozen and then cook them when I just threw them in boiling water, waiting for them to be alone on the surface.
I would say that they can fully come into my collection on buckwheat:
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