Ciabatta Dumplings With Avocado, Amalfi Lemon And Chilli Dip [1]

Dumplings dough:

250g bread (ciabatta or white loaf)

500ml milk

2tbsp chives, chopped

2tbsp dill, chopped

2tbsp parsley, chopped

2tbsp marjoram, chopped

½ clove of garlic, chopped

150g Grana Padano Riserva, grated

7 eggs

60g breadcrumbs

Tabasco, to taste

1l vegetable oil (to cook the dumplings in)

Avocado and chilli dip:

3 small avocados, peeled and chopped in to small c

A splash of Tabasco

1tsp mustard

1tsp Worcester Sauce

1 organic lemon (reserve the zest and then squeeze

½ a small red chilli de-seeded and chopped

Salt & pepper, to taste

To garnish:

Reserved zest of 1 lemon

1 tbsp Grana Padano Riserva, grated

Servings

6

Person

Preparation Time

30

min

1

To make the dough, soak the bread in the milk and squeeze it to remove excess milk. Then put all the dumplings ingredients in a food processor and mix. Let the dough rest for 10 minutes.
2

Then make 40 small balls of dough, and carefully put them in a pan of hot oil (160°) frying in batches of 10 until they are golden.
3

For the dip, blend the avocado in a food processor with the tabasco, mustard, Worcester sauce, lemon juice, salt and pepper until creamy. Pour into a bowl then top with the chopped red chilli.
4

Serve the dumplings garnished with grated Grana Padano Riserva and lemon zest with the avocado dip on the side