Spelled beetroot dumplings on melted Gorgonzola with a savoury taste of sage

Spelled beetroot dumplings on melted Gorgonzola with a savoury taste of sage

A recipe by Restaurant & Tapas Bar THE GALLERY

Ingredients
Recipe for 4 people
Preparation time: 30 min.

Spelled rolls 150 g
Beetroot, boiled 50 g
Onions 40 g
Butter 20 g
Spelled flour 50 g
Chive ¼ bunch
Eggs 2 pc
Milk 150-200 ml
Cream 100 ml
Gorgonzola 100 g
Sage 3 pc
Salt & pepper
Preparation
Preparation

• Separate bread and beetroot into small cubes. Chop finely the onions and brown with butter. Add to the bread, spelled flour, beetroot and chopped chive. Beat two eggs and stir well with the milk. Form dumplings and cook them for about 15 mins in salted water.
• Boil the cream with sage leaves. Remove from the fire and let Gorgonzola melt in it. Then mix it well.
• Arrange the dumplings on a Gorgonzola sauce mirror.
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