Best Place In Bangalore For Birthday

chicory sauce with cannellini

love From the South Tyrolean cuisine and at the same time, Roman by adoption I could not fall in love with this recipe, consisting of Tyrolean food (dumplings) and an ingredient (chicory) present in abundance in the Roman countryside. To top it all a cannellini bean sauce that goes well, along with ricotta salata, with the strong taste of chicory.
What can I say, bring a dish to a taste of childhood and adolescence of my current city, or do not give up the past without ignoring the present, so God better.
I must confess that I was slightly 'skeptical about the final result, but my experience has removed any doubt about it. The only care how the dumplings are cooked, drained or just come to the surface, otherwise they end up flaking.
We come then to the recipe: Ingredients



150 grams of bread
100 grams of boiled chicory

1 onion 1 clove garlic 50g butter


2 eggs 50 ml milk 1 tablespoon
flour '00 '
300 grams of beans soaked
50 g bacon 1 stick

celery 1 / 2 onion, ricotta salata


How to prepare

Dice up an inch of stale bread without the crust. Cut the chicory with a knife is not too fine and brown it in a pan with two tablespoons of chopped onion and a clove of garlic, salt and allow to cool. In a bowl combine the chicory buffing, bread cut into cubes, eggs, flour, milk, a pinch of salt and a bit 'of chopped chives. Working well with your hands to mix all the ingredients. Let the dough covered with plastic wrap for at least fifteen minutes. Cook the beans in water with chopped bacon Roughly, celery, onion for about an hour and a half. When cooked, set aside the excess water and mix the beans, season with salt and add the cooking water if the sauce is too thick. To form the dumplings with wet hands, cook in boiling salted water and drain as soon as they surfaced. serve the sauce on the dumplings cannellini, finishing with a lap of oil and shavings of ricotta salata.