This is the sort of dish all kids remember having at their grandmother’s. I think it’s wholesome and warming to poach the dumplings in the broth, but you will find that they give off little bits of parsley and bread that makes your broth a bit cloudy. If you prefer to keep your broth clear, cook the dumplings separately in boiling salted water and add them to the broth to serve.
Tear up the bread and put it in a bowl with the milk. Leave it to soak for about 20 minutes. Melt the butter in a frying pan and sauté the shallot over medium–low heat for a few minutes until it is golden. Add the garlic and pancetta and sauté until lightly browned. Cool
Bring the broth to the boil in a large saucepan. Add the dumplings, give them a stir and then simmer for 8–10 minutes. Ladle the broth into serving bowls, giving everyone four or five dumplings each.
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