Mama Palumbo’s Egg Croquettes
Here’s one of my fave’s when you have chicken stock and tomato sauce in the fridge. Sort of a punched up dumpling.
4 eggs, beaten
1/2 cup fresh breadcrumbs
2/3 cup grated Parmesan cheese
5 tablespoons chopped fresh Italian parsley
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, finely minced
2 cups tomato sauce
1 cup chicken stock
1 cup frozen peas
1 cup long-grain rice, cooked in 2 cups chicken stock
In a bowl, combine the eggs, crumbs, cheese and parsley. Using a teaspoon, form the mixture into dumplings. They should be about 3/4 the size of the teaspoon and oval-shaped. Set aside.
Heat the olive oil in a saucepan (recommend to use a fry pan) over medium heat and sautÃ© the onion and garlic for 2 minutes; do not allow the garlic to brown. Add the tomato sauce and chicken stock and bring to a simmer. Gently spoon the dumplings and then the peas into the sauce, cover and lower the heat. Allow to simmer for 30 minutes.
Do not stir because the dumplings are very delicate. Remove from the pan gently and serve in bowls over the rice with the sauce spooned on top.