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1
Bring 4 quarts of salted water to a simmer.
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2
Melt butter in skillet.
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3
Add bread cubes and toss until they have absorbed all the butter.
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4
Turn heat off and add milk.
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5
Continue tossing until all the milk is absorbed.
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6
Blend the ham in a food processor or blender.
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7
Add bread cubes, eggs, ricotta, parsley and salt& petter to taste.
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8
Process (or blend) until thoroughly mixed.
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9
The mixture should hold together and be almost dough like.
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10
Sprinkle some flour on a sheet of waxed paper.
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11
Dust your hands with the flour and shape the ham mixture into balls about one-and-one-half-inch, coating each one with flour.
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12
Preheat the oven to 200F.
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13
Carefully add the dumplings to the simmering water.
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14
Don't crowd them.
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15
(Do them in batches if necessary.)
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16
Poach at a gentle simmer for about 10 minutes, or until the dumplings float to the top.
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17
As they are done, remove the dumplings with a slotted spoon to a heated platter and keep them warm in the oven while you cook the rest.
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18
Just before serving, spoon the dumplings onto individual plates and top with the Mushroom-Onion topping.
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19
_______________________.
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20
Mushroom-Onion Topping.
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21
Melt butter in skillet.
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22
Add chopped onions, and cook over low heat until onions are golden brown (about 15 minutes.
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23
).
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24
Add chopped mushrooms, cook for 1 minute, then add bread crumbs.
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25
Continue to cook, stirring, until bread crumbs are browned.
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26
Add parsley, remove from heat, and cover and keep warm until ready to serve.
