Capunsei with Baby Asparagus and Lemon Gremolata

Name: Capunsei with Baby Asparagus and Lemon Gremolata
Prep time: 30 min
Cook time: 15 min
Total time: 4 h 45 min
Cuisine: Italian
Ingredients: 16 ounces (450 grams) stale bread; ¾ cup (400 ml) hot vegetable stock; 2 eggs; ¼ cup of grated Parmesan cheese flour; 1 lemon; 1 garlic clove; 1 sprig of parsley; 6 tablespoons extra-virgin olive oil; 1 pound (400 grams) baby green asparagus - food processor or immersion blender with chopper attachment, plastic wrap

Preparation info

Serves
4

Difficulty
Easy
Ready in
5 hr

Appears in

Vibrant Vegetables

By Janneke Philippi

Published 2024

About

Every other day, I bake a sourdough loaf. As soon as the fresh bread comes out of the oven, my family loses interest in the “old” bread. Luckily, there are plenty of recipes for stale bread. In the Italian city of Mantova, people add stock, egg, and a handful of grated Parmesan to make a delicious version of gnocchi called capunsei.

Ingredients

16 ounces (450 grams) stale bread
¾ cup (400

Europe
Netherlands
Italy
Mantova
Starter
Vegetarian

Method

CHOP the bread into fine breadcrumbs in the food processor or in small batches in the chopper. Transfer the breadcrumbs to a bowl and pour in the heated stock. Cover and allow to stand for 2 hours.

MIX the eggs and the Parmesan into the soaked breadcrumbs. Shape this mixture into a ball, cover with plastic wrap, and refrigerate for 2 hours.

SHAPE the mixture