Pressed dumplings with fontina valdostana, pumpkin and leeks
Instructions
Cut the fontina cheese and bread cubes and combine them with eggs and milk, and then leave.
Form of dumplings and crush them, sauté on both sides and boil for 10 minutes.
Cut the leeks and pumpkin to julienne, Parboil and season with butter.
Drain, Pat dry and put dumplings on vegetables.
Serve with Parmesan cheese and melted butter.
Ingredients and dosing for 4 persons
- 200 g of dry bread
- 100 g of fontina cheese
- 1 egg
- 200 g of leeks
- 200 g of pumpkin
- Chives
- Milk
- Parmigiano
- Salt
- Pepper
- 1 walnut butter