Marco Scaglione
My professional biography and my story are linked together they kept strong by a strap which is called passion. I'm lucky: I like my job, I enjoy it and it fills me with satisfaction.
It was born a new collaboration between Marco Scaglione and Aksum. Click on the logo and visit their site.
Time: 40 minuti
Difficulty: Media
Ingredients for 4 people
300 g gluten-free stale bread
1 shallot
40 g butter
50 g buckwheat flour
1.5 dl milk
100 g sliced ham
100 g sliced speck
1 egg
1 yolk
7 small sprigs of parsley
extra virgin olive oil
salt up
nutmeg
black pepper in grains
For the saffron cream:
3 dl fresh cream
200 g grated parmesan
4 g powdered saffron
Time: 30 minutes + rest time
Difficulty level: medium
Procedure:
Cut the bread into cubes and let them soak in a bowl with the milk for about 1 hour, then drain, squeeze, crumble and place in a large bowl. Add the beaten eggs with a ground pepper and a pinch of salt, and mix all together by adding a little milk, if necessary. Cover with a kitchen towel and let rest in the refrigerator for 1 hour, stirring occasionally, so that the dough will flavor evenly.
After the rest time, chop the bacon and the raw ham, set aside. Peel the shallot, slice thinly and brown in a pan with oil and butter, stir continuously for 1 minute. Add the speck and ham and cook for 5 minutes, stirring constantly, then remove from heat, let cool and add the sauté to the bread soaked. Mix everything together, then add 3 sprigs of parsley, washed and chopped, a grated nutmeg and, finally, the buckwheat flour and mix well.
Cover with plastic wrap and let rest for 30 minutes in the refrigerator.
After resting, take some parts of the dough and shape them in your hands to obtain balls of 3-4 cm diameter; place them on a tray and let them rest for at least 5 hours in the refrigerator.
Almost at the end of the indicated rest, place the cream and parmesan cheese in a bain-marie on the fire, and cook until you get a smooth cream, well withdrawn. Take a glass and dissolve the saffron until it is completely dissolved.
Steam the dumplings for 10 minutes, then distribute them in individual dishes, after napping the latter with white cream; complete with a few drops of saffron cream and with the remaining parsley leaves washed and serve.