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Pressed dumplings with grey cheese

Cut the white bread rolls into small cubes and place in a bowl. Heat the milk and cream together, melt 30 g of the grey cheese in it and pour the cheese mixture over the bread cubes. Grate 50 g grey cheese or dice it finely. Add to the white bread together with the eggs, parsley, flour and salt. Knead the dough thoroughly and allow to rest for about 15 minutes. Shape small round dumplings from the dough and press flat with your hand. Fry the pressed dumplings in butter until they are brown on both sides. Meanwhile, bring a large quantity of water to the boil in a saucepan and season with salt and 20 g grey cheese. Cook the fried pressed dumplings in the water for 6-8 minutes. Arrange the pressed dumplings on the white beets, drizzle with melted butter and garnish with cherry tomatoes.
Tip: You can also serve the pressed dumplings in the salted water or in a meat broth.

2 people
4 people
8 people
•75 g stale South Tyrolean white bread rolls
•50 g firm “Ahrntaler Graukäse“ (grey cheese from Aurino)
•40 ml South Tyrolean milk
•10 ml cream
•1 free range egg from South Tyrol
•½ tsp parsley, chopped
•½ dsp flour
•10 g butter
•Freshly ground salt and pepper
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