Three cheese dumplings (spaetzle al tre formaggi)
4 Servings
Quantity | Ingredient | |
---|---|---|
8 | cups | Crustless French bread, cubed |
½ | cup | Cold milk |
2 | larges | Eggs, beaten to blend |
2 | tablespoons | Fresh parsley, finely chopped |
1 | tablespoon | All-purpose flour |
¼ | teaspoon | Salt |
1 | cup | Gorgonzola cheese, crumbled |
1¼ | cup | Emmenthaler cheese, grated |
½ | cup | Parmesan cheese, freshly grated |
Line baking sheet with plastic wrap; set aside. Place bread in large bowl.
Add milk; stir to blend. Using fork, mix in eggs, parsley, flour and salt.
Stir in gorgonzola and emmenthal. Using 1 level teaspoon of dough for each dumpling, form dough into almond shapes. Cook dumplings in large pot of boiling water until just cooked through, about 4 min. Using slotted spoon, transfer dumplings to baking sheet. (Dumplings can be made 1 day ahead.
Cover with plastic wrap and refrigerate.) Cook butter in large heavy skillet over med-high heat until beginning to brown, about 3 min. Add dumplings to skillet and saute' until heated through, about 3 min. Transfer to bowl. Sprinkle with parmesan cheese and serve.
Recipe by: Bon Appetit 5/97 Posted to MC-Recipe Digest V1 #612 by "terily@..." <terily@...> on May 14, 1997