- 2 eggs large size
- 200 gr. of flour
- a pinch of salt
- 100 gr. fresh ricotta cow
- half of a pear tough enough
- 1 spoon of grated parmigiano cheese,
- 1 spoon of grated pecorino cheese
- 1 fresh onion
- 1 knob of butter
- a pinch of nutmeg
- salt and pepper as taste.
- 150 gr. of fontina cheese
- 300 ml. of milk
- a pinch of nutmeg
- a pinch of black pepper
For the dumplings: We start mashing eggs, flour and salt until we obtain a smooth dough, then let’s cover it with a film and put it in fridge to rest.
For the filling: Melt the butter in a saucepan, chop the onion and cook it just a little bit in a pan. Cut the pear in chunks, add it to the onion and let it soften. Let it all rest for some minutes, when it becomes warm add the pecorino and parmigiano cheese and mash it all together.
It’s time to take the dough from the fridge and spread forming a thin sheet. Helping with a glass, make some rounds where, in the middle, we will put the filling. Now close with accurancy, forming the dumplings.
For the fondue: cut the fontina cheese in chunks and puor it in milk for some minutes, then we disband cooking it in bain-marie setting the flavour with salt and pepper.
Now take the plate, while the dumplings are boiling in a plentiful salt water, puor the fondue in the plate and put the dumplings drained as soon as drained.
Sprinkle with delicious truffle slices!
Enjoy your meal!
A tip for the sweet tooth: truffle could be added even in the fondue or in the filling…
12,00€ – 18,00€
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