Beetroot dumplings
Ingredients
12 g dumpling bread
50 g onions, finely chopped
20 g butter
100 g cooked beetroot
2 eggs
50 g grey / gorgonzola cheese
20 g flour
salt
1 teaspoon finely chopped parsley
Preparation
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- Fry the diced onion in butter and pour over the bread
- Lean the beetroot, cut it into pieces, then puree it with the eggs in a blender and add it to the bread with the crumbled grey cheese
- Add the flour, season with salt and parsley, mix all the ingredients well and leave the mixture to rest for 15 minutes
- Form the mixture into dumplings that are not too large and boil them in salted water.
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It is recommended not to take a bath.
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Tip: do not leave the dumplings in the water for too long, otherwise they will lose their colour. Beetroot dumplings are also an excellent accompaniment to poultry and game dishes.
Cooking time: approx. 15 minutes