Ricottanocken with Fried Eggplant and Sage Butter

The night before

• Roast the pine nuts in a pan and let them cool. Mix the ricotta, egg yolks, flour, the grated Parmesan, pine nuts, herbs, nutmeg, salt and pepper well and cover and chill overnight.

preparation

• Cut the eggplant into eight thin slices. Lightly salt and pepper and sauté in olive oil in a pan. Put aside.

• Bring a saucepan with plenty of water to a boil. With damp hands, form eight equal-sized dumplings out of the ricotta mixture and carefully add to the boiling water. The cams shouldn't touch or they'll stick together. When they rise to the surface, remove them with a slotted spoon and drain on paper towels. Brush all over with melted butter. Allow to cool slightly.

• Preheat the oven to 180 ° C top and bottom heat. Now wrap a nock with a slice of aubergine like a belt and put it in a baking dish that has been greased with olive oil or butter so that the seam of the aubergine is at the bottom. Sprinkle the Parmesan over the top and grill in the oven.

• In the meantime, heat the butter in a saucepan for the sage butter. Halve the garlic clove and add to the butter. Let the butter simmer gently for a few minutes until it is golden brown and gives off a nutty odor. Add the sage and a little salt and let it steep a little over a low heat. Arrange the dumplings on plates, pour the sage butter over them and decorate with a few sage leaves. Serve with toasted white bread.