Plums are Yum...Indeed!

In Europe, this time of year is full of flesh and I mean yummy purple plum flesh, juicy and sweet. Generally, Europeans love to cook with a variety of summer fruits and plums especially either fresh or dried. The best chicken cacciatore is made with dried plums - prunes. Check out Brainy Archives for summer fruit dishes!

Sharing a traditional Hungarian recipe...

• 2 large eggs
• 2 1/2 cups all-purpose flour
• 4 tablespoons (1/2 stick) butter
• 1 1/2 cups very fine bread crumbs
• 5 medium peeled potatoes boiled/ mashed
• 1 teaspoon salt, 1/4 cup cinnamon sugar
• 12-18 Italian prune plums, washed and pitted..

In a large bowl, combine potatoes, eggs and salt. When well combined, add flour and mix until a soft dough forms. Cover with plastic wrap and let rest 30 minutes.lace a large pot of salted water on to boil. On a lightly floured surface, roll dough to 1/3 inch.

Cut into 2-inch squares. Place a plum in the center of each square and fold in half, pressing out all air and sealing the edges. Moisten edges before crimping if necessary to seal. Carefully drop into boiling water. Repeat until all plums are in the water. Cook 30 minutes.

Meanwhile, melt butter in large skillet, add bread crumbs and brown. Using a slotted spoon, remove dumplings to a colander to drain. Place dumplings in skillet, coating with buttered crumbs. Transfer to a serving platter and sprinkle with cinnamon sugar.

~ Tutti a Tavola!