Riccardo e Angelo FRANZINI
2 Eggs ; 1 1/2 cups Milk ; 2 tsp
Butter ; 2 tsp Salt ; 4 slices stale White
Bread ; Flour 4 cups ;
Beat eggs. Add the
milk, salt and enough flour to make a thick dough. Beat with a large
wooden spoon until smooth. Let stand a few minutes.
Cut bread into cubes and fry in butter until golden brown. Let cool and then add to dough.
Wet hands and form the dough into an oval shape; like a football.
Bring large kettle of water to a boil. Gently put dumpling in boiling water. Cover and continue to boil.
After 10 minutes,
remove lid and carefully pry dough loose from bottom of kettle. Cover
and continue boiling for about 25 minutes.
Remove from water with a large slotted spoon. Use a thread/string to cut dumpling into 3/4 inch slices.