Capunsei Mantovani

Steps

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1. 1
   Heat the vegetable broth with butter in a small pot until the butter is fully melted and the liquid is hot.
   ▶ ≈0:40
2. 2
   Finely chop the parsley with a hint of garlic and set aside.
   ▶ ≈1:05
3. 3
   Place the breadcrumbs in a large bowl and mix in the chopped parsley and garlic.
   ▶ ≈1:36
4. 4
   Season with nutmeg, salt and black pepper, then add the warm broth and butter mixture, stirring well to combine.
   ▶ ≈1:58
5. 5
   Stir in the grated Grana Padano cheese until well incorporated.
   ▶ ≈3:09
6. 6
   Beat the egg and add it to the mixture, stirring until the dough is compact. Add extra breadcrumbs if too soft, or a bit more egg if too dry.
   ▶ ≈3:24
7. 7
   Let the dough rest for about thirty minutes.
   ▶ ≈4:02
8. 8
   Take small pieces of dough and roll them into round balls, then gently press and shape them to form pointed ends, creating the characteristic capunsei shape.
   ▶ ≈4:20
9. 9
   Lightly roll the shaped dumplings in breadcrumbs to prevent them from sticking together during cooking.
   ▶ ≈4:45
10. 10
    In another pot, melt the butter with fresh sage leaves to create a fragrant sauce.
    ▶ ≈5:09
11. 11
    Bring a pot of salted water to a boil, gently add the dumplings, and remove them with a slotted spoon when they float to the surface.
    ▶ ≈5:32
12. 12
    Transfer the cooked dumplings to serving plates, pour the sage butter over them, and finish with a generous grating of Grana Padano cheese.
    ▶ ≈6:22