Cheese dumplings with melted butter and Bonat Parmigiano Reggiano
Ingredients for 4 people:
600 g of stale breadcrumbs
4 eggs
50 g of Parmigiano Reggiano Bonat 24 months
Parmigiano Reggiano Bonat
48 months to taste
150 g mixed semi-hard mountain cheeses
20 g of Taleggio cheese
20 g of 00 flour
150 ml milk
Chives to taste.
20 g butterr
Procedure:
Cut the bread into rosette-like pieces, soak with milk and let it rest for a few hours. Add the beaten eggs, shredded cheese mix, grated 24-month Parmigiano Reggiano Bonat (leaving aside some for serving), chives and flour. Mix everything very gently and form the dumplings by placing a cube of Taleggio cheese inside.
Cook in lightly salted water for 10 minutes and serve with Parmigiano Reggiano il Bonat 48 months and melted butter.
AZ.AGR. BONAT
Via Bosco, 3 Piazza di Basilicanova
43022 Montechiarugolo (PR) Emilia – Romagna
Tel +39 0521 681707 info@bonat.it www.bonat.it
