Aldo Zilli Chicken broth with bread and parmesan dumpling
For the soup:
- 1 full chicken
- 2 carrots (diced)
- 2 celery (diced)
- 1 onion (diced)
- 3.5 litre water
- 2 bay leaves
- 40g parsley (whole)
- 20g olive oil
For the dumplings:
- 400g chopped ciabatta (two day old, needs to be dry)
- 1 garlic
- 80g finely grated pecorino cheese
- 100g unsalted butter
- 20g parsley
- 2 beaten eggs beaten
- Gently heat the oil and add the diced carrots, celery and onion
- Once crispy add the water
- Then add the chicken, parsley and sage and season with 2 teaspoons of salt
- Bring to the boil; skim the froth off the top and then leave to simmer for one and a half hours.
- Once the water has evaporated by approximately 50%, take out the chicken. Remove the soup from the heat and strain it through a large sieve. Put the carrots and celery back into the soup.
- Once the chicken has cooled down, shred the meat off the bone and get rid of the skin and bones. Add all the shredded chicken to the soup or if you would prefer a clear broth, reserve it for salads.
- To make your dumplings, beat the eggs in a large bowl and gently stir in the ciabatta breadcrumbs (blended in a food processor), the crushed garlic clove, the cheese, butter and parsley. Mix all ingredients into a dough and check the consistency; if dry add some more butter. Once mixed, cover and cool in fridge for one hour. Then wet your hands and roll the dough into about 30 large balls.
- Put the pan on the heat and bring back to the boil, then add the dumplings and simmer for 20 minutes.