Garlic Bread Dumplings with Rustic Tomato Sauce

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Ingredients:

 

7 cups Evangeline Maid Bread, slightly dried in oven and cut into small cubes

2 Eggs, medium

1 cup Parmesan or Romano cheese, grated

1/3 cup Fresh parsley, minced

2-1/2 Tbsp Extra virgin olive oil

1 bulb Roasted garlic

Salt and pepper, to taste

Vegetable Oil

 
 
 

Sauce:

 

1/4 inch Pancetta, dice

1 Small onion, diced

Garlic cloves, thinly sliced

3/4 tsp Red pepper, crushed

28 oz Whole plum tomatoes, canned, drained juice reserved and tomatoes chopped

1/2 tsp Oregano

1/2 cup Red wine

1/2 cup Water

Salt and Pepper, to taste

1/4 cup Fresh basil, chiffonade

 
 
 

Directions:

 

  1. Put bread cubes in a large bowl.

  2. Combine eggs, cheese, parsley, *roasted garlic mix until combined.

  3. Add to bread cubes and mix thoroughly.

  4. Slowly add olive oil and mix, add oil until it is slightly sticky and you can form it into a solid ball.

  5. Form into tablespoon-sized balls. Set the balls on the plate to rest.

  6. Place vegetable oil in a heavy-bottomed pan until halfway up the sides. Heat oil over medium-high heat.

  7. Once ready add balls. Be careful not to crowd cook 1-2 minutes on each side until golden brown. Be careful they can brown quickly. Work in batches if needed. Place balls on a paper towel-lined pan to drain while you make the sauce.

  8. Heat up the olive oil on medium-high heat in a dutch oven. Add pancetta and sauté until brown, about 3-4 minutes (skip this and go to the next step for vegetarian).

  9. Add onions, garlic, and red pepper flakes. Continue to sauté for 5-6 minutes until the onions are soft.

  10. Add the tomatoes and oregano. Sauté for 6-7 minutes until the tomatoes start to dry up.

  11. Add the red wine. Stir to release any browned bits. Cook on simmer until the wine reduces by half, 2-3 minutes.

  12. Add the reserved tomato juice and the water. Stir to combine add salt and pepper. Bring to a boil and then reduce to a simmer. Simmer about 10-12 minutes until slightly thickened.

  13. Add balls/dumplings back into the sauce and gently stir. Cover and simmer for an hour. Stir occasionally. If the sauce seems to thick add a little water.

  14. Once done add fresh basil and gently combine.

  15. Serve with grated parmesan.

    *For roasted garlic, cut the top off a whole bulb and spread a little olive oil on top. Place the bulb in a piece of foil and crimp the top and sides snug and sealed. Place in a 400-degree oven for about 40 minutes. Check every 10 minutes until they are golden brown and soft. You can squeeze out the roasted cloves onto a plate.

 
Theory