Cut the 100 g traditional flat rye bread (“Vinschgerle“/“Paarl“) and 100 g white bread or rolls, 2 or 3 days old, into small cubes of about 0.5 cm. Place them in a bowl and soak them with milk. Finely slice 150 g bacon, a bit of leek and a chop a clove of garlic. Sauté the bacon, leek and garlic in a frying pan with a little butter or oil. Then add the mixture to the bowl with the soaked bread. Add one egg, chopped parsley, 100 g of buckweath flour and mix well. Then roll the dumplings using your wet hands and put them in boiling salt water. Boil for about 10 minutes.
Chop the onion and sauté it in a frying pan with a little olive oil. Deglaze with bouillon and add the ricotta, gently stirring. Add the capers and the sliced dried tomatoes. Season with a pinch of salt and white pepper. For a smoother texture, optionally add some cream.