Cheese bread dumplings, Kasnocken, with Tombea alpine cheese

South Tyrolean stale-bread dumplings with hard alpine cheeses. I used TOMBEA, described as Val Vestino cheese from Magasa alpine pastures in Brescia, made by one producer with brown alpine cow's milk, deep yellow, spicy aroma and mildly piquant finish.

Many variations, once a leftovers recipe. Cheese melts inside; butter and sage make them wonderful, especially with TOMBEA.

INGREDIENTS FOR 6 PEOPLE

DUMPLINGS

300 g STALE BREAD

250 ml MILK

50 g BUTTER

3 LARGE OR 4 MEDIUM EGGS

3 TABLESPOONS OF TYPE 0 FLOUR

1 ONION

70 g SPRING ONIONS OR LEEK

3 TABLESPOONS OF EXTRA VIRGIN OLIVE OIL

SALT

CHIVES

SAUCE

100 g BUTTER

50 g GRATED PARMESAN OR GRANA PADANO

6/7 SAGE LEAVES

I remove bread crusts.

I finely dice into a bowl.

I heat milk and melt butter.

I pour over bread, stir and soften, even from the night before if time allows.

I finely dice cheese and reserve, chop onion and spring onions or leek and fry in oil.

Once soft, I add to soaked bread.

Flour.

Eggs.

Cheeses and salt.

I add chopped chives and knead by hand, adding another tablespoon of flour if sticky.

With damp hands, I form large elongated dumplings.

I gently boil in salted water about 10 minutes from boiling.

Boil gently, watching: overcooking melts cheese too much and breaks dumplings. I melt butter and sage in a large pan.

I carefully drain into sauce briefly and add Parmesan.

I plate with sauce.