Cheese Dumplings (Canederli di Formaggio)
Instructions
Dice the bread and pour over the milk.
While the bread softens in milk, cut the cheese into cubes rather small.
Afflosciare the onion in the butter and blend it with the softened bread.
Add the cheese, eggs, chives, parsley and salt.
Mix everything, add the flour and mix well again.
Bring to a boil a large pot of salted water.
Do a test with a spoonful of mixture to ensure that cooking in the pot is not face: in which case add a little flour.
If the compound has passed the * proof * pan, forming large spoon dumplings in the Palm of your hand wet and let them cook for 15 minutes over low heat.
Drain with slotted spoon (what it's called?), place them in a large serving dish, sprinkle with grated Parmesan cheese and pour copious amounts of melted butter.
Ingredients and dosing for 4 persons
- 300 g of stale bread
- 300 g of emmenthal cheese (fontina cheese)
- 3 eggs
- 3 tablespoons of chives
- 1 glass of milk
- 1 onion
- 1 tablespoon of flour
- Parsley
- Grated parmesan cheese
- Butter
- Salt