Bread Dumplings

The bread dumplings are a first course of recycling, to be made with the stale bread that is left over at home. They can be seasoned with melted butter or smoked ricotta cheese or with a Mediterranean cork based on cherry tomatoes and basil.


  • 200 gr of stale bread;
  • 150 ml of milk;
  • 1 egg;
  • 80 – 100 gr of flour;
  • 20 gr of grated Parmigiano Reggiano Reggiano;
  • tomatoes sauce q.b.;
  • few leaves of basil and parsley;
  • extra virgin olive;
  • salt and pepper.


Cut into small cubes of stale bread and put it in a bowl. Pour the milk on it and let it rest for at least 30 minutes.

Chop some basil and parsley leaves in the bread and add it to the bread together with the Parmesan cheese, beaten egg, salt and pepper.

Mix everything with a fork and gradually add the flour until you get a wet but not too sticky mixture.

Flour the pastry board, take a small portion of the dough and form balls the size of a hazelnut. Flour the dumplings well on the pastry board.

Prepare a condiment of tomato sauce as described in the recipe for spaghetti with tomato sauce.

Bring plenty of salted water to the boil. Lower the gnocchi very gently and collect them with a sieve as they come to the surface.

Dip the bread dumplings in the sauce, season them with a round of oil and serve hot, decorating them with a few fresh basil leaves.

Chicken Legs With Myrtle And Black Olives

The chicken legs with myrtle and black olives are a very easy to prepare chicken second course that will give you a tasty and fragrant dinner.


  • 8 medium-sized chicken legs;
  • 500 g yellow potatoes;
  • 1 small onion;
  • 1 small onion;
  • 1 clove of garlic;
  • 1 glass of white wine;
  • a handful of black olives;
  • 3 sprigs of myrtle;
  • aromatic bunch (rosemary, thyme, marjoram);
  • 300 ml hot vegetable stock;
  • extra virgin olive;
  • salt and pepper.


Finely chop the onion together with the bunch of herbs (except myrtle).

Heat 3 tablespoons of extra virgin olive oil in a pan, pour the chopped onion with the herbs and fry it gently together with the poached clove of garlic.

Then place the chicken legs on the pan, together with the myrtle and black olives. Salt, pepper and brown the meat well. Then blend with the white wine.

Prepare to cook by adding stock from time to time and cooking the covered chicken legs.

Prepare the potatoes by peeling them and cutting them into chunks. After about an hour of cooking the chicken, add the potatoes and continue cooking for another half hour.

Once the chicken is ready, remove the clove of garlic and serve it hot with the cork and potatoes.

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