Ingredients
Method
1.Cut bread into 1cm dice, place in a large bowl then pour on the milk. Leave to soak for 1 hour. Stir once.
2.Bring a large pot of salted water to the boil and blanch spinach for 10 seconds. Drain, rinse in cold water and squeeze out water. Pat dry with a tea towel and finely chop.
3.Transfer spinach to bowl of soaked bread. Mix in flour. Add eggs, anchovies and nutmeg; mix well. Add a few pinches of salt and pepper. If mixture can’t hold a shape, add a little more flour. Rest mixture in fridge for 20 minutes.
4.Shape into large quenelles using 2 tablespoons, place on a tray and rest in fridge for 10 minutes. Boil a pot of salted water and gently add dumplings. Cook in batches (don’t overcrowd pot) for about 4 minutes or until firm. Gently remove with a slotted spoon and place on a tray lined with paper towels.
5.For the sauce, heat butter on a medium heat until sizzling then add prosciutto and sage. Reduce heat and gently cook for 3-4 minutes or until prosciutto is crispy.
6.Add dumplings to the pan and cook for 1 minute on each side. Serve with parmesan.
