2 December 2019
Ciabatta Dumplings With Avocado, Amalfi Lemon And Chilli Dip
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.
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.
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.
Serve the dumplings garnished with grated Grana Padano Riserva and lemon zest with the avocado dip on the side