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Three Cheese Dumplings (spaetzle Al Tre Formaggi)

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Italian Appetizers, Italian 4 Servings

INGREDIENTS

8 c Crustless French bread
cubed
1/2 c Cold milk
2 Eggs, beaten to blend
2 T Fresh parsley, finely
chopped
1 T All-purpose flour
1/4 t Salt
1 c Gorgonzola cheese, crumbled
1 1/4 c Emmenthaler cheese, grated
1/2 c Parmesan cheese, freshly
grated

INSTRUCTIONS

Line baking sheet with plastic wrap; set aside. Place bread in large
bowl. Add milk; stir to blend. Using fork, mix in eggs, parsley,  flour
and salt. Stir in gorgonzola and emmenthal. Using 1 level  teaspoon of
dough for each dumpling, form dough into almond shapes.  Cook dumplings
in large pot of boiling water until just cooked  through, about 4 min.
Using slotted spoon, transfer dumplings to  baking sheet. (Dumplings
can be made 1 day ahead. Cover with plastic  wrap and refrigerate.)
Cook butter in large heavy skillet over  med-high heat until beginning
to brown, about 3 min. Add dumplings to  skillet and saute' until
heated through, about 3 min. Transfer to  bowl. Sprinkle with parmesan
cheese and serve.  Recipe by: Bon Appetit 5/97 Posted to MC-Recipe
Digest V1 #612 by  "terily@tenet.edu" <terily@tenet.edu> on May 14,
1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 264
Calories From Fat: 143
Total Fat: 16.3g
Cholesterol: 48.4mg
Sodium: 1164.9mg
Potassium: 247.5mg
Carbohydrates: 6.5g
Fiber: 2.2g
Sugar: <1g
Protein: 23.6g


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