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Dumplings of potato of Sila with fontina d.o.p fondue

6 Luppoli Bock Rossa.
Medium 40 min
DISCOVER PORETTI 6 Luppoli Bock Rossa >>

Recipe ingredients:

(for 10 people) 

Dumplings of potato of Sila i.g.p.
2 kg of potatoes of Sila i.g.p.
400 g of wheat flour type 00
4 eggs
Salt to taste

Fontina fondue d.o.p.
250 g of Fontina cheese d.o.p.
20 g of butter
2 egg yolks
1 dl of whole milk
White pepper to taste

Butter to taste
Chopped parsley to taste



Dumplings of potato of Sila i.g.p.
Clean and peel the potatoes of Sila, cook in a steam oven, mash them, let cool, then mix with the sifted flour, egg yolks and salt to obtain the dough for dumplings, cook in boiling salted water and drain when they come to the surface.

Fontina fondue d.o.p.
Cut the Fontina cheese into strips and leave to marinate in milk for 2 hours, after that pour the mixture in a steel bowl containing melted butter in a water bath, then (again in a water bath), stirring to mix the ingredients well, thus obtaining a compound of rather than solid consistency. Add the egg yolks one by one (thus increasing the liquidity of the sauce) and stir constantly for about 5 minutes until the eggs, cooking, return the mixture density, making it smooth and creamy, in case the consistency is getting too hard adding a drop of milk.


Stir the dumplings in a pan with butter, correct flavor, place them in a baking dish and sprinkle with Fontina cheese fondue and minced parsley.