Kaspressknödel with East Tyrolean mountain cheese

Ingredients for 4 servings:

• 250 g dumpling bread or rolls, stale
• 125 g mild mountain cheese (East Tyrolean)
• 125 g mountain cheese (East Tyrolean), strong
• 1 m.-large onion(s), white
• 1 garlic clove(s)
• 3 large eggs
• 1 tbsp parsley
• 40 g butter
• 250 ml milk
• 1 tbsp flour, double-handled
• 1 pinch(s) of salt and pepper
• 1 pinch(s) nutmeg, freshly grated
• Clarified butter for frying
• 2 tbsp chives

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

vegetarian, hearty, delicious

To prepare: Dice stale rolls or use dumpling bread. Finely dice the onion and garlic and grate the cheese. Chop the parsley. Sauté the onion and garlic in butter in a pan until translucent, then deglaze with the milk, pour over the dumpling bread, and let it sit for 10 minutes. Mix in the eggs, cheese, parsley, and flour and season with salt, pepper, and nutmeg. Let the mixture rest briefly. Lightly moisten your hands with water and form 8 dumplings from the mixture, flatten them slightly, and fry them slowly in a pan with plenty of clarified butter until golden brown. Place on a paper towel and let any excess fat drain off. Serve 2 dumplings per person in hot, clear vegetable soup and sprinkle with chives. The Kaspressknödel can also be served on a fresh salad with sour cream dressing.