South Tyrolean dumplings meet a fresh ginger broth and prawns, as in Thai cuisine. And they work great together! The recipe without frontiers by chef Marco Tronconi
There Milanese Fridge Kitchen it is a restaurant, but its name is the best definition of what today's Milanese cuisine is today: a mix of tradition, local ingredients and openness to the world.
This place was born in 2014 when one of the two chefs of the Trattoria del Nuovo Macello, Marco Tronconi, moves to via Piranesi proposing the solid tradition of one of the historic restaurants in Milan, with a cosmopolitan accent, in harmony with the dynamic reality of the Refrigerators. Quality of the raw material, the zero kilometer and the rigorous seasonality are immutable must.
The Cucina dei Frigoriferi Milanesi, just for the excellent relationship between quality and low price, is a Bib Gourmand: the restaurants recommended by Michelin Guide whose account does not exceed 35 euros. With two dishes each the bill never exceeds € 28, the tasting menu comes out at € 33 and you can choose. The traditional dish, ossobuco with crispy rice, is always on the menu, from October to April, and it is not uncommon to find rustin negàa, nervetti or cassoeula. But not only that, because on the menu you experiment, gracefully, as with this recipe. To find out that speck and prawns go very well with ginger!
Dumplings in ginger broth with prawns and vegetables
Ingredients for 4 people
150 g fresh ginger
2 l water
Celery, carrot, onion
12 prawns
2 carrots
1 celery
For the dumplings
250 g bread
100 g water
100 g speck
100 g milk
50 g melted butter
2 eggs
Method
Prepare the ginger broth by boiling 2 liters of water with celery, carrot and onion and fresh ginger. Leave to simmer for about 2 hours.
Prepare the dumplings by mixing all the ingredients in a bowl excluding the eggs. Switch to the meat grinder with the fine disc. Add the eggs and mix again. Leave the dough to cool in the refrigerator for 1 hour. Remove from the fridge and portion into balls.
Clean the prawns by removing the carapace and the dark filament. Cut the carrots and celery to taste.
Use half the broth for cooking: blanch the vegetables and set them aside, let the dumplings simmer until they come to the surface and drain. In the same broth cook the prawns 1 minute.
Serve the canerderli in the soup plates in the remaining broth, add the prawns, vegetables and a drizzle of oil.
