Difficulty
Easy
Serving portions
3
Preparation
40min
200 g stale bread
150 g cheese – edam, fontina or asiago
100 g grated cheese
3 teaspoons BAUER VEGETABLE DADOCREMA (for 2 l water)
3 eggs
1/2 onion
200 ml whole milk
20 g butter
2 tablespoons plain flour
chopped parsley to taste
Finely chop the onion and soften in the butter.
Cut the stale bread into chunks, season with salt and pepper and add the melted butter and onion.
Beat the eggs with the room temperature milk and pour over the bread. Add the flour, the chopped parsley, the finely chopped cheese and the grated cheese.
Thoroughly amalgamate the mixture and form into dumplings. Boil the water and add the VEGETABLE DADOCREMA (3 teaspoons for 2 l of water), tip in the canederli and cook for 10 minutes.
Serve hot together with the broth.
