Recipe Index

Ingredients

• 8¾ oz stale bread (about 3.3 cups cubed), crusts removed and cut into small cubes
• whole milk (2/3 cup), warmed
• 3½ oz type 00 flour (about 0.8 cup)
• mountain cheese (0.7 oz), finely grated, for the dumplings
• 1 egg
• 1 tsp fresh rosemary, finely chopped, plus extra to taste
• 1 tsp fine salt, plus more to taste
• Semolina, for dusting the board
• mountain cheese (4.2 oz), cut into small cubes, for topping
• 3 tbsp butter
• 5 sage leaves
• Black pepper, to taste

Method

1. Put the bread cubes in a bowl, pour over the warm milk and leave for 15 minutes until the bread has absorbed it and softened.
2. Add the egg, flour, grated cheese, rosemary and salt and mix to a soft, slightly sticky dough. Rest for 10 minutes.
3. Preheat the oven to 400°F. Butter a baking dish.
4. With wet hands, roll the mixture on a semolina-dusted board into dumplings about the size of a walnut (roughly 16–20).
5. Bring a large pan of salted water to a gentle simmer. Poach the dumplings in batches for 4–5 minutes until they float and feel firm; lift out with a slotted spoon and arrange in the baking dish.
6. Scatter the cubed cheese over the dumplings and bake for 8–10 minutes until the cheese melts and turns golden in spots.
7. Meanwhile, melt the butter with the sage leaves until it foams and smells nutty.
8. Pour the sage butter over the baked dumplings, finish with black pepper, and serve hot.

Prep: 30 min · Cook: 10 min · Total: 40 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data