INGREDIENTS

150 g of homemade bread

2 tablespoons of cow’s milk ricotta

2 eggs

3 tablespoons of flour

100 g of cabbage

1 glass of milk

For the fondue:

150 g of soft cow’s milk cheese

1 knob of mountain butter

2 tablespoons of flour

1 glass of milk

1 yolk

For the garnish:

parsley to taste

3 slices of speck

20 g of mountain butter

1 tablespoon of grated parmesan

PREPARATION

Blend the previously braised cabbage with the whole eggs, ricotta and milk

Add the diced bread, mix carefully and add the flour.

With the mixture obtained, form spheres with a diameter of about 5cm

Cook them for 15 minutes in boiling salted water.

Meanwhile, melt the cheese in a non-stick pan

Separately, prepare a roux with the butter and flour

Add the hot milk and cook to obtain a bechamel.

Blend everything with the melted cheese and add the yolk to give the fondue more creaminess.

Brown the speck cut into julienne strips and heat the butter until it becomes hazelnut in color. Arrange the fondue on the bottom of the serving dish

Place the dumplings on top, sprinkle them with parmesan, cover with butter

Garnish with the crispy speck and finely chopped parsley.