Three cheese dumplings (spaetzle al tre formaggi)

4 Servings

Ingredients

Quantity Ingredient
8 cups Crustless French bread, cubed
½ cup Cold milk
2 larges Eggs, beaten to blend
2 tablespoons Fresh parsley, finely chopped
1 tablespoon All-purpose flour
¼ teaspoon Salt
1 cup Gorgonzola cheese, crumbled
1¼ cup Emmenthaler cheese, grated
½ cup Parmesan cheese, freshly grated

Directions

Line baking sheet with plastic wrap; set aside. Place bread in large bowl.

Add milk; stir to blend. Using fork, mix in eggs, parsley, flour and salt.

Stir in gorgonzola and emmenthal. Using 1 level teaspoon of dough for each dumpling, form dough into almond shapes. Cook dumplings in large pot of boiling water until just cooked through, about 4 min. Using slotted spoon, transfer dumplings to baking sheet. (Dumplings can be made 1 day ahead.

Cover with plastic wrap and refrigerate.) Cook butter in large heavy skillet over med-high heat until beginning to brown, about 3 min. Add dumplings to skillet and saute' until heated through, about 3 min. Transfer to bowl. Sprinkle with parmesan cheese and serve.

Recipe by: Bon Appetit 5/97 Posted to MC-Recipe Digest V1 #612 by "terily@..." <terily@...> on May 14, 1997

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