John Myers
Kaspress Dumplings
The perfect kaspress dumplings recipe with a picture and simple step-by-step instructions.
Also:
- 0,5 bunch Parsley
- 100 g Bun old
- 2 Pc. Eggs
- 50 ml Milk
- Parmesan
- Parmesan cream
- Butter
- 2 Pc. Beetroot
- Oil
- Salt
- Pepper
- Balsamic vinegar
- 1 Pc. Radicchio
- For the dumplings, finely dice the shallot and sauté in a pan in butter until translucent. Chop the parsley, cut stale rolls into cubes.
- Put the bun cubes in a bowl, add eggs, milk, shallots, parsley and Parmesan to taste. Mix everything well and let it steep for about 30 minutes. Then shape the mixture into dumplings with your hands, flatten it slightly and store in the refrigerator.
- Cook the beetroot tubers until cooked through, then leave to cool. Cut into thin slices and arrange on plates. Brush with oil and lightly season with salt and pepper.
- Fry the salad and the dumplings in a pan at the same time. Remove and serve on plates with the beetroot. Salt, pepper and drizzle with balsamic vinegar and oil.
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