Sunday, April 25, 2010

Cheese Dumplings

The recipe for tonight's dinner came from La Cucina. The Cheese Dumpling were so light. I served them in a sauce of melted butter and Parm Cheese. Quite tasty!


4 tbsp unsalted butter
1 lb. stale bread
1 medium onion, finely chopped
3/4 lb. hard or semi-hard cheese (such as Asiago) cubed
1/2 cup graded Parmigiano-Reggiano
1 tbsp minced chives (I forgot to add that)
2 tbsp. heavy cream (I used milk)
3 large eggs, beaten
a few tbsp. milk (I did not need to add extra milk)
Broth or melted butter, for serving

Heat the butter in a large pan until hot, then toast the bread until golden. Put it in a bowl. Saute the onion in the same butter (I added new butter as the bread soaked up the butter that it was toasted in) just until translucent and lightly golden, then add it to the bread. Add the cubed cheese, Parmigiano-Reggiano, chives and the cream to the bread. Mix carefully and add the eggs, mix again (I would test the consistency before adding another egg) and pour in just enough milk to make a soft but workable dough (again I did not need to add additional milk). Shape the dough into small balls. Cook the balls in lightly salted boiling water for 20 minutes. Serve in broth or with a sauce of melted butter.


Velva said...

I would eat them like bon-bons. Delicious.

Pam said...

Oh my gosh! It looks delicious! Filled with great flavors I bet! Yum!!!