
Photo Credit
Becky Luigart-Stayner
Yield
Makes 8 to 10 servings.
Category
Credit
Ann Hicks, Indianapolis, Indiana
Ingredients
1 Italian bread loaf (10 to 14 slices, crust removed, slightly dried)
1-1/2 cups warm milk
8 slices bacon, finely chopped
1 onion, finely chopped
3 eggs, slightly beaten
1/2 pound Genoa salami or prosciutto, finely chopped
1/4 cup grated Parmesan cheese
6 to 7 tablespoons finely chopped fresh parsley, divided
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
1/2 to 1 cup all-purpose flour
chicken broth, heated
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My grandfather was from the same town...Trento. Sadly that area was hit very hard with COVID. He came to America when his parents died of the flu and he wound up in Ohio working as a coal miner. He met my American born grandmother and she taught him how to read and write English. The family moved to. NY during the depression. My mom made this often, but as a kid I didn’t like them. Now, as a grandmother myself, I appreciate and enjoy these wonderful recipes and family heritage.
I am from the same area in Italy, and was so happily surprised to see this recipe, I make it for the holidays, my family love it.
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