Kitchen Wisdom Gluten Free Mombriglio Small Dumplings for soup are tantalizing and scrumptious. My grandmother and my mom would make these with cream of wheat (farina as we called it.) I make it here with Cream of Rice. On my gluten free journey in the kitchen, I have been transforming my family’s recipes. I believe this transformation to their gluten free complement is an act of Culinary Cultural Evolution.
Mombriglio are hardy and especially delicious on cold autumn and winter days. They are tasty in any brothy soup. I grew up with them in chicken soup. They store well. I place extra in an air tight container and leave in fridge for a couple of night’s worth of leftovers. Stored like this these little dumplings freeze for a month or in the fridge they store well for 4 days.
Makes 4 servings
1 cup gluten free Cream of Rice
2 whole Eggs
1 Egg Yolk
½ cup Flat Leaf Italian Parsley finely chopped
1/3 cup Grated Cheese (Hard Italian cheese like Locatelli, or whatever pleases you)
Preheat the oven to 300 degrees. Place a jelly roll pan (the sides can be helpful but are not necessary), or a cookie sheet to the side.
Place cream of rice in a large mixing bowl. Add the grated cheese and stir with tines of a dinner fork. Add 2 eggs, plus 1 yolk, one at a time. Mix with fork. Add the parsley, and thoroughly combine.
Using your hands, crumble pea and quarter sized crumbles directly onto cookie sheet or jelly roll pan. Sometimes you have to squeeze some of it to clump together. Place leftover crumbles on pan as well. Space all apart so they can dry well.
Place cookie sheet in oven. Bake 35 minutes. The goal is to dry them out so they hold their own. Their surface will feel almost crisp, definitely solid and they will hold their shape with ease. Remove from oven and cool.
To Use Mombriglio in a Brothy Soup:
If these are added directly to the cooking pot, they bulk up the soup up to a stew. My mom prefers it this way. I prefer a brothy soup, so I ladle out the amount of soup for the meal into a separate pot and cook the Mombriglio in the soup from there. Either way the cooking method is the same:
Return soup to a rolling simmer. Add a handful per bowl of soup to be dished out.
Reduce to a slight simmer, allow to cook for 17 minutes.
Turn off flame, allow to sit a few minutes.
Ladle into soup bowl and enjoy!
“Mombriglio” by Liz Conforti, Kitchen Wisdom Gluten Free(c) 2013
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