Pistùm

Collect the day-old bread Place coarsely grated bread in a bowl and moisten with enough broth to soften it, without turning it into a liquid mass. Stir and let the liquid absorb for a few minutes: the bread should be evenly moist and easy to work with.

Melt the butter in a skillet and add the finely chopped onion. Sauté it over medium heat until soft and lightly golden, without burning it: the butter should retain its aroma and maintain a pale color. Then remove the onion from the sauce.

Pour the warm, flavored butter into the moistened bread, distributing it evenly. Stir carefully to incorporate: the dough should become softer and more fragrant, but still have a firm consistency, suitable for holding the subsequent ingredients.

Add the egg, the egg yolks, theraisins Corinth, pine nuts, sugar, fresh garlic or chives, cinnamon, a pinch of nutmeg, salt, and cheese. Stir after each addition so the mixture stays smooth and the ingredients distribute without lumps.

Add more broth little by little and work it the mixture Knead until the dough becomes compact and malleable. Stop when it starts to come together and doesn't run: it should be firm enough to hold its shape, but not dry or crumbly. Check the salt content before shaping.

Take portions of dough and shape them with your hands into cylindrical gnocchi about the thickness of your finger and about eight centimeters long. Firmly press each piece, smoothing the surface to prevent cracks: the Pistùm should be even and firm enough not to break in the broth.

Bring to a boil Add the pork broth and gently immerse the Pistùm. Keep cooking evenly, avoiding a violent boil that could cause them to fall apart. Cook until they are firm and heated through, even in the center; the broth should remain hot and slightly bubbling, without excessive foam.

Drain the Pistùm gently, letting the excess broth drip off, and arrange them on plates. Serve them dry, still hot, so that the consistency of the dough and the contrast between the sweetness of theraisins and the sugar, spices and cheese remain clearly perceptible.