Summary

Ingredients

• 800 g white bread, diced, dried
• 2 cups milk, hot (large cups)
• 6 medium egg (s)
• 2 teaspoons, leveled salt
• Ground pepper
• 1 bunch parsley, finely chopped
• 2 tablespoon chives rolls
• 1 tablespoon butter
• 1 medium onion (s), finely chopped
• 1 clove garlic
• 2 tablespoon, leveled flour
• Breadcrumbs, to tie
• 200 g mountain cheese, youn, optionally Gouda
• 100 g mountain cheese, medium-aed, optionally Gouda
• 300 g butter, hot
• 300 g parmesan, rated
• some chives for garnish
• 2 tomato (s), peeled, cut into small cubes, for garnish

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Instructions

1. Pour hot milk over the white bread cubes and add the eggs. Wash and finely chop the parsley and chives, also add.
2. Finely chop the onion and garlic and sweat in a pan with butter until translucent and add to the soaked bread cubes. Season with salt and pepper and thicken with flour and breadcrumbs. Cut the cheese into small cubes and mix with the mass. Let the dough rest a little in the refrigerator (approx. 1 hour) and knead again lightly.
3. Shape 2 heaped tablespoons of dough into dumplings, place in boiling salted water and leave to stand on low heat with the lid half open for about 20 minutes.
4. Place three cams per person on a plate, pour hot butter over them and serve with freshly grated Parmesan and chopped tomato cubes. Sprinkle some chives on top of the cam.