Italian Bread Dumplings in Warm Broth Cooking Italian with Joe

🇮🇹❤️🤩 Who LOVES Italian Bread? Join me, Joe Borio, host of Cooking Italian with Joe, in my kitchen as we make something delicious, warm, and healthy for your soul on a cold autumn day!!! Just delicious!!!
🇮🇹 Join Celebrity chef, Joe Borio, host of the YouTube cooking show, Cooking Italian with Joe, as he shares a great, simple, delicious, recipe from the rolling scenic hills of old Italy.
A delicious taste and feel of old Italy that you will want to share with your family for generations to come.
Buy your next bottle of Chef Joe Borio’s EVOO, Vito and Joe’s Italian Olive Oil, EVOO! “A trip to Italy in a bottle”
Just click below!!!
https://bm247.infusionsoft.com/app/storeFront/showStoreFront
Please Subscribe to our YouTube Channel
www.youtube.com/user/joecookingitalian
http://cookingitalianwithjoe.tumblr.com
www.cookingitalianwithjoe.com

To Purchase a bottle of Vito and Joe’s Olive Oil:
https://www.cookingitalianwithjoe.com/shop

Website: https://www.cookingitalianwithjoe.com
Facebook: https://www.facebook.com/cookingitalianwithjoe
Instagram: https://www.instagram.com/cookingitalianwithjoe

Hey guys welome to my kitchen another big exciting damama kitchen where we going what do we make it today we’re going to make something good I’ll tell you this is such a great recipe for fall Autumn the air gets a little bit cooler gets a little damp you’re out there

Enjoying maybe you’re truffle hunting maybe you’re just doing some yard work closing the pool whatever whatever you’re doing in Italy it doesn’t matter you know forging walk in the woods and you come in and you’re cold and you’re damp and you’re man I want something nice and warm so today we’re gonna make

Bread dumplings this is a northern Italian Dish and it’s something I had quite often when I was young and what’s interesting about this and you guys will you guys will get this theme often when you study Italian cooking they’re going to use bread they would actually in the

Old villages they would take a bakery and they would heat up this massive oven and they would make bread really just one or two or three days for the month and why they would do that is you would store the bread it would get stale now we often would throw out stale bread

What they will do in Italy at least in the old days is they would utilize that bread that was stale and they would add a liquid to it that way it would have substance and it was usable so whether you want to put uh like a Pomodoro over

It like a p Pomodoro or whether you want to put stock or some kind of juices on it wine they’ve done all kinds of stuff so today that’s kind of where this recipe comes from it’s actually utilizing old bread and with the old bread we’re going to flavor it and then

We’re going to put it in a warm broth and it is good it is delicious so what do you say let’s go over ingredients let’s start having some fun you’re going to need about 7 and 1/2 cups of chicken stock and the reason you we we want a

Little bit more we’re going to use some to serve but we’re also going to use the stock to cook it in then you’re going to need some bread so in this case I’ve got one bagette it’s it’s old it’s getting kind of stale this will be perfect ah

You’re going to want six to eight slices of Italian bread next thing you’re going to need is Speck now Speck is similar to Panetta and you don’t want to use Panetta for this recipe and I’ll tell you why we want the smokiness it’s very specific to this recipe so petta is

Cured pork belly so it’s kind of like bacon without being smoked in Northern ital they use Speck which is essentially very similar to American bacon and it’s a little leaner than than pork belly I did a little 50/50 just to be a little crazy so I’ve got American bacon in here

And half speack you’re going to want about 4 oz you’re going to need 3/4 of a cup of milk whole milk you want that fat and we’re going to use that again to absorb into the bread cuz we want it to stick together kind of make like a meatball essentially you’re going to

Need some Parmesan Reg now you could use any kind of cheese that you want Oh parmesan regano so good next you’re going to need some onion I’ve got here a small onion and what I’ve done here with the onion is I’ve chopped it up really

Fine we’re going to cook that down but I want it really fine I don’t want to get big chunks of onion and I want to make sure I cook that down so it’s really soft really tender and I get that caramelization the sugars out it’s going to be absolutely delicious you’re going

To need about a tablespoon of high quality butter you’ll need two whole eggs anyone that watches their Show often you’re going to go Joe what about nutmeg I try to add nutmeg everywhere now listen I’m just telling you this is not me this is part of the recipe you’re

Going to add nutmeg to it nutmeg is going to bring uh warmth and hardiness to it so we’ll add just a breath of it maybe about an eighth of a teaspoon a little bit of nutmeg goes a long way you’re going to want to add some green

To it Green’s going to give you know your taste first with your eyes right plus it adds a lot of flavor so we’re going to add some I just got this from the from the store so we’re going to going add some flat parsley now what

Parsley is going to do is it’s peppery it’s very Herby and it’s got a little bit of a citrus feel to it almost like a lemon Citrus feel to it so this is going to add a lot of flavor but it also adds again that that aesthetic Beauty we’ll

Need some salt now today we’re using gray sea salt hello my little friend and gray sea salt French is sexy let’s be honest I got out of the habit of using pink Himalayan that’s sexy uh but we’re going to use some gray sea salt fresh pepper only way to go next my weekly

Commercial I own a farm in Italy it’s in Pula right above the heel I co-op with a whole group of farms actually to bring you some of the best true extra virgin Italian olive oil all the olives are from Italy everything’s from the region ogliari is the variety I actually named

The company after my two boys veto and Joe that’s the boreo family right there and I know what you’re think of Joe my gosh it’s phenomenal how do I get some I would love for you to get some too so hit my website cooking inal and Joe Facebook the description on YouTube our

Instagram page just click by it now we’d love to send you a few bottles right to your front doorstep I was thinking of taken a trip to Italy right in the bottle okay last thing a real quick tip to make this come out absolutely fantastic is when you subscribe to our

Channel so hit to subscribe give me a thumbs up hit the notification Bell that way anything I got going on in the farm any trips any recipes it’ll come right to your notification box and as I try to share with you guys every week I’ll tell

You it really means a world to me when you subscribe to our Channel hey makes you part of the cooking Italian with Joe family first thing I want to do I want to start cooking down my onions with some fat and oil in there so simple simple we’re going to do everything out

Of this pot I’m going to put the heat on relatively low I’m going to add some veto and Joe’s extra virgin olive oil let’s say about 2 tablespoons or so my 1 tblspoon of butter my Speck and American bacon or spec or All American bacon whatever you want and again these are

Going to be all oil so the fats from from our bacon the olive oil the butter now I’m going to add my onions now I’m going to give this a nice stir now guys I’m going to go really light on my salt now remember bacon is salty so I just

Want to put a little extra salt in there maybe a/4 teaspoon or so add some seasoning and I want to add some fresh ground black pepper maybe a half of a teaspoon give that a nice stir I’m going to go ahead and let that cook down and

Now what I want to do here is I want to cut my bread up so I’m going to cut this in half just to make it easier to work with and I’ll cut this again in half and now the simple thing for me to do here

Is I’m going to cut this in a couple sections and again it’s a little stale so it’s tough to cut through a little bit which is good if your Bread’s not stale then just teach your oven up to about 250° and cut your bread throw it on a

Cooking tray and let it set in there for 10 or 15 minutes maybe a little longer and just get it nice and dry that’ll work out great and then again what you want to do is cut this down again that’s what I’m looking for just that and then

I’m going to cut small little cubes here that’s exactly what I want just like that now I’m going to go ahead and grab a bowl here and I’m going to start putting my bread in the bowl we’re going to get ready to add some liquid to it okay guys there’s our bread looks

Beautiful let’s go check our onions and Speck so we’re almost there I’ll tell you the aroma of this is fantastic we’re Browning the bottom a little don’t worry about we’re going to get all those flavors that’ll come off with our stock anyway and we’re looking for our onions

To be a little bit softer they’re not quite there I love that our meat in there is starting to Brown just a little that’s going to give us even more flavor and caramelization now guys we’re going to go for about a half a cup or so of

The chop parsley easy way to do it is just take a sharp knife and kind of cut across we’re going to pull some of those stems out so no worries oh tell the aroma there is just beautiful and then just pull through any stems just pull

Out stems will give you a little bit more bitterness and now we’re going to do a nice fine chopp in here beautiful I’m going to add all that to my bread guys this is done so my onions are really soft I can push right through them you can see I got some good

Browning of my bacon Speck it’s gorgeous that’s just what I want don’t worry about any of the brown fond on the bottom there where that’s all going to clean up when I put my chicken stock in there so no worries I’m going to go ahead and shut the heat off and I’m

Going to go ahead and just let this set aside we’re going to let this cool before we add it to our bread mixture now we’re going to add a half a cup of Parmesan regano oh oh look at that look at that I’m going to have to take a

Taste of that I know what you’re thinking Joe what about your nutmeg no worries no worries I got it guys so I’m going to go ahead and add good eighth of a teaspoon or more let’s get our egg milk mixture going so just take your two

Eggs now I’m going to add my milk we’re going to add season and layer so I’m going to add just a little bit of salt again 1/4 teaspoon at best little bit of pepper take your whisk and get this going now your eggs are going to add

Flavor which is great but they’re also going to add like a binding to our bread because we want this to stay together the cheese will do that as well and then what I’m going to do is I’m going to go ahead and just drizzle this put that

Right over the top now I’m going to add this this is warm it’s it’s not really hot the the pan is hot but this has cooled down quite a bit I want to add the spack the onion the olive oil the butter all of this into the into the

Bread and now guys what I’m going to do is I’m going to take a spatula and I’m going to start to mix this I don’t want to make it too wet it’ll mush so I want to keep some structure here but I don’t want to keep it too dry or it won’t stay

Together now this is what I’ve learned over the years the bread moisture and the size of the eggs always have a big rle here so if you have to add a little bit of milk don’t get nervous cuz we probably are I can tell right now if it

Comes out too wet you just cut up a little bit more bread almost there this is going to probably require about a half of a cup of milk before I do that I want to let it set and absorb Here for a Good 5 to 10 minutes now I’m going to

Come over to my pan Which is still warm I’m going to add my chicken stock don’t worry all that flavor is going to be added to the stock and I’m going to turn my stock on really low now in this case like I said I’m going to add a half of a

Cup more of milk we’ve got over a cup right we’ve got a about a cup and A4 right now now with that extra milk I’m going to go really slow yeah you can see there now we’re good see how there’s a little milk residue in there that’s what

I want to see right now that’s great and that’ll absorb into my thread now it’s been about 15 20 minutes and that’s right where I want it see how it’s stick like if I push it together see how it stays together so if you push it it stays together that’s beautiful I’m

Going to give it another stir and now we’re going to start making some balls here let’s go check our broth cuz we want that on a bubble nothing rapid cuz we don’t want it to destroy the the bread ball here easiest way to do this here is an ice cream scooper one

Of the reasons is it’s going to be able to compress it second issue is it’s going to make everything the same size so everything will cook well I’m going to go ahead and scoop this and I want it pushed in there flat if you got to use

Your hand fine and then give it a squeeze in your hand and now what I’m going to do is I’m going to push it into a nice ball that’s perfect that’s just what I want to make right there we’ve got Henry Ford manufacturing so here’s a

Plate that I’m going to use when I Plum out just for the paper towel to get a little fluid off here’s my here’s my bread balls ready to go my chicken stock is ready to Bubble you can start to see it now I don’t want to put these into a

Hard bubble and I want to put them in real gentle so they stay together so I’m going to literally put them on a strainer first and gently set them in that way everything stays together so I got a bubble going I love it I’m going to take my ball and then really gentle

Just let it set for a good 30 seconds not even now what we’re looking for here guys is about 5 minutes and that’s what we’re looking for right there see that it’s absolutely perfect it’s nice and solid now I’m going to go ahead and set that on my paper towel here just be

Really gentle when they cool they’ll get nice and solidified the rest of them are great guys we’re ready to serve so I want to strain that broth so what I’m going to do is two ladles to three ladles of broth I’m going to put it right in the strainer I’m going to go

Ahead and put two in there I know what you’re thinking Joe are you done no I’m not done yet here we go we got to put blue cheese out there guys my Favorite Time taste time all right so let’s take a look at that so these are just

Beautiful you got that gorgeous chicken broth which is great see all nice and solid they’re beautiful and you’ve got the cheese the aroma you can still see the seam coming off the aroma is just gorgeous you can’t put that all in your mouth at once even though you’d love to

So what you’re going to do is you’re just going to pull a piece off of there like that yeah my mouse watering and then what you’re going to do is you’re going to get some of that broth right there that’s exactly what you want I

Wish I could share it with you share of vision Taste of vision I can’t even hold the bolts hot M what I’m getting right now is the bread the the speck the bacon for sure and the chicken broth I’m getting the cheese and the Beautiful texture I love the texture of the bread

Cuz it’s still there remember we talked about that Smoky flavor which is so classic of this dish and like I said it’s Hardy it just warms your soul today’s that cool that cool fall day which is great you’re getting a little bit of the parsley the butter the

Onion and like I said the egg and the bread is just just filled with flavor you’ve got the broth that absorbed into it but then the bread itself with the milk and the oil and the smokiness the salt the pepper the onion so good what a great recipe guys thanks so much for

Joining me in my kitchen today man that was great wasn’t that a lot of fun make sure subscribe hit the thumbs up give me the notification Bell visit me on our Instagram our regular web page our Facebook in the description grab yourself a few bottles of Von Joe’s

Olive oil we’ll drop ship it right to your front door step and guys last but not least certainly in the in the most important reason we make these videos you know once a month once a week get around the table with your family shut off the computer shut off the cell phone

Shut off the TV make stuff burn stuff tell stories have fun you know what you’re going to do you’re going to celebrate your heritage whatever that may be but more important than that you’re going to set traditions of love they’re going to last you a lifetime I

Know they did for me hey guys from my kitchen years until next week m wona petito oh