Curd dumplings with wild herbs pesto and gorgonzola cheese sauce
500 g White cheese 150g grated Parmesan 3-4 Eggs 8 Teaspoon of the Pesto 100 g Flour 100g Semolina Salt, Pepper 200g Gorgonzola or Roquefortcheese Fresh, wild herbs
Mix white cheese and grated Parmesan and eggs, pesto. Add flour and semolina carefully, salt, pepper. Cool the mix for at least 30 min. Boil salty water, form “dumplings” with two soupspoons and boil them softly ( reduce heat), till they float on top. Carefully take them out and place them in a buttered casserole. Sprinkle the Gorgonzola oven them (just use your fingers) Put the casserole into the preheated over and bake it for a few minutes at
200 °C. Serve decorated with fresh herbs
The pesto
Use one bunch of mixed wild herbs, salt and olive oil (extra virgin) and blend the mixture.
Curd cheese dumplings
