Knödel
Instructions
Saute in 3 tablespoons hot oil leek, shallots and pancetta, cut into small pieces.
Put the sauce in a bowl with the diced bread, milk, eggs, cheese, buckwheat flour, salt, pepper, nutmeg, and blend until the mixture is homogeneous.
Let stand 10 minutes, then with floured hands made of small spheres that will boil in salted water for 15 minutes.
Serve over sliced tomatoes and dressed with the vinaigrette and garnish with celery leaves.
Ingredients and dosing for 6 persons
- For the dumplings:
- 150 g of white bread
- 1 cup of milk
- 60 g of chopped leek
- 50 g of chopped scallions
- 4 slices of bacon
- 200 g of almkase diced cheese
- 2 eggs
- 160 g of buckwheat flour
- 3 tablespoons of olive oil extra virgin
- Nutmeg
- Salt
- Pepper
- For the vinaigrette:
- 8 tablespoons of olive oil extra virgin
- 3 tablespoons of red wine vinegar
- 1 teaspoon of mustard
- 1 tablespoon of shallots sliced end
- Salt
- Pepper
- To serve:
- 6 ripe tomatoes
- Celery