Accussi (Sicilian Bread Dumplings)
- Ready In:
- 40mins
- Ingredients:
- 23
- Serves:
-
6
ingredients
-
Dumplings
- 3 cups cubed day-old white bread (no crusts)
- 1 1⁄2 cups milk
- 1 egg, lightly beaten
- 1⁄4 cup chopped flat leaf parsley
- 1⁄4 cup chopped basil
- 3⁄8 cup grated pecorino romano cheese
- 3⁄4 cup flour
- 3⁄4 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
-
Sauce
- 1 (28 ounce) can whole Italian plum tomatoes
- 1 tablespoon olive oil
- 1⁄4 lb pancetta, diced
- 6 garlic cloves, sliced
- 1 onion, finely diced
- 1⁄4 teaspoon red pepper flakes
- 1⁄2 teaspoon fresh oregano or 1/2 teaspoon fresh thyme
- 1⁄2 cup red wine
- 1⁄2 cup water
- salt
- fresh ground black pepper
-
Garnish
- 1⁄4 cup chopped basil
- 3 tablespoons grated pecorino romano cheese
- 2 tablespoons chopped parsley
directions
- Soak the bread in the milk until soft. Squeeze out as much milk as possible and discard milk.
- Add egg, herbs, cheese, flour, salt and pepper to bread. Mix until it forms a dough; it will be quite sticky. Add more flour if needed, but do not add too much, nor overwork the dough. Turn out onto a floured surface and pat into a rectangle about 1/4" thick.
- Cut into squares 1/2-3/4" in size. Make a small indentation in each piece with your thumb. Spread on baking trays and set aside while making the sauce.
- Drain and reserve juice from tomatoes. Crush tomatoes with your hand in a bowl.
- Heat olive oil in a medium skillet. Add pancetta and saute until beginning to brown. Add garlic, onion, and red pepper flake; saute until onion softens and garlic is fragrant.
- Add thyme or oregano and tomatoes; cook until tomatoes begin to brown. Deglaze with red wine and cook until wine reduces by half. Add reserved tomato juice and water; simmer until thickened. Season with salt and pepper.
- Meanwhile, add dumplings to boiling salted water in batches. When they rise to the surface, cook 1 minute, then remove with a slotted spoon or spider, and transfer to a bowl. Add a little sauce and toss to coat, then prepare the next batch of dumplings.
- Finish each serving with a little more sauce. Top with basil, cheese and parsley.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!