Cheese Dumplings

Method

1. Remove the rind from the Puzzone di Moena and cut it into small cubes.
2. Sauté the leek: in a small pot, add butter and the chopped leek, sauté for a few minutes, and season with a pinch of salt.
3. In a large bowl, place the stale bread cut to the same size as the cheese. Add the Puzzone di Moena, chives, and the sautéed leek. Mix.
4. Prepare the batter: add eggs, Trentingrana, salt, pepper, and part of the milk. Whisk well.
5. Add the batter to the dry mixture and mix with your hands. Add more milk if necessary until you get a wet consistency that still holds its shape.
6. Shape the dumplings: take a portion of the dough, slightly wet your hands, and form spheres of the indicated size. Before cooking them all, test one in water; if it doesn't hold together, add some flour.
7. Place the dumplings in salted water at a gentle simmer. Cook for about ten minutes.
8. Prepare the sauce: melt butter in a pan until it turns hazelnut brown, being careful not to burn it. Turn off the heat when it smells nutty and has a darker color.
9. Drain the dumplings and transfer them to the pan with the brown butter. Coat the dumplings with the butter.
10. Plate: add Trentingrana, more brown butter, and garnish with fresh chives.