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Vegetarian, Italy

Calabrian bread dumplings in tomato sauce with salad

Calabrian bread dumplings are made from stale bread, eggs and pecorino, simmered in a basil tomato sauce. This easy recipe serves 4, takes 50 minutes and costs €2.00 per person. The key is wringing out the soaked bread well, it should stay moist but not soggy so the dumplings hold together while cooking.

Tonight, Calabrian bread dumplings, a full flavored leftover dish, simmered in tomato sauce with pecorino.

Calabrian bread dumplings in tomato sauce with salad
Total time
50 min
Difficulty
Easy
Cost per person
€2.00
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

This is a leftover dish that turns stale bread into something comforting. The bread is soaked then squeezed dry, giving a soft crumb bound with eggs and flavored with pecorino, garlic and parsley. Browned in a pan first, the dumplings finish cooking in a basil tomato sauce that softens them further, for a tender inside with a bit of bite on the surface.

It's a great weeknight recipe, quick to pull together with pantry staples, and mild enough for kids to enjoy. Mon Chou also likes it for a relaxed Sunday, when you want something that simmers on its own while you do something else. The green salad on the side adds the freshness that balances the tomato sauce.

The ingredients

4 people

Bakery

  • Stale bread 300 g

Dairy

  • Eggs 3
  • Grated pecorino 80 g

Fruits and vegetables

  • Garlic 2 cloves
  • Flat leaf parsley 5 sprigs
  • Basil 6 leaves
  • Green salad 1

Pantry

  • Tomato passataoften in the pantry 600 g
  • Olive oiloften in the pantry 5 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Crumble the bread, soak it in warm water for 10 minutes, then squeeze it out firmly. 10 min

    Press it with both hands, it should stay moist without dripping.

  2. Mix the bread with the eggs, pecorino, chopped garlic and parsley, salt and pepper.

    Let the dough rest for 10 minutes, it binds better.

  3. Shape small dumplings and brown them in hot oil. 8 min

    They brown in a few minutes, don't stir them too much so they don't break apart.

  4. Pour the passata with the basil into a saucepan, add the dumplings and let simmer covered. 20 min

    They puff up slightly in the sauce, that's a sign they're ready.

  5. Dress the salad with oil, vinegar, salt and pepper, and serve it with the dumplings.

    Save a little pecorino to sprinkle on at the last second.

Our tips to get it right

  • Use a country loaf or stale baguette rather than sandwich bread, it holds up better when squeezed and gives the dumplings more texture.
  • Shape the dumplings to a similar size, about the size of a walnut, so they all cook evenly in the sauce.
  • If the dough sticks too much to your hands while shaping, wet your palms lightly with water instead of adding flour.

The variations

  • Swap the pecorino for parmesan if that's what you have, the flavor will be a touch milder but still good.
  • For a spicier version, add a pinch of chili flakes to the tomato sauce along with the basil.
  • For impatient kids, shape smaller dumplings, they'll cook faster in the sauce and are easier to eat with a spoon.

What to serve it with

  • Bread for soaking up the sauce
  • A glass of sparkling water with lemon
  • Grilled vegetables alongside the salad

Storage

The dumplings keep for 2 to 3 days in the fridge in a sealed container, with their sauce. They freeze well once cooked, laid flat in an airtight bag. Reheat gently in a covered pan over low heat so they don't dry out.

Questions about this dish

Can you make the dumpling dough ahead of time?

Yes, you can make it the day before and keep it covered in the fridge. Shape and cook the dumplings just before adding them to the sauce.

What bread can you use if you don't have stale bread?

Fresh bread left out to dry for a few hours works too. Just avoid very fresh bread, it would make the dough too wet even after squeezing.

Can you freeze Calabrian bread dumplings?

Yes, freeze them cooked, with or without their sauce, in an airtight container. Let them thaw in the fridge before reheating gently.

Can you replace the eggs in this recipe?

Eggs bind the dough and are hard to replace without changing the dumplings' texture. If needed, one less egg can work as long as the bread is squeezed well.

How long does it take to make Calabrian bread dumplings in tomato sauce with a side salad?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in Calabrian bread dumplings in tomato sauce with a side salad?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Calabrian bread dumplings in tomato sauce with a side salad cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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