Kaspressknödel in beef broth (Tyrolean cheese dumplings)

Preparation

1. Mix the bread cubes with salt, pepper, nutmeg, marjoram and parsley in a bowl.
2. Sweat the onion in the butter until translucent and add it to the bread cubes. Warm the milk and pour it over.
3. Stir in the cheese, eggs and flour, mix well and let the mixture stand for about 15 minutes.
4. With wet hands, shape the mixture into about 10 patties and press them flat to about 2 cm thick.
5. Heat the oil in a frying pan and fry the patties over medium to low heat for about 4 to 5 minutes on each side until golden brown, then drain briefly on kitchen paper.
6. Bring the beef broth to the boil, add the Kaspressknödel and let them steep over medium heat for about 10 minutes.
7. Serve the broth and dumplings in deep bowls and sprinkle with chives.

Drink with it

• White wine · excellent match

  Grüner Veltliner or South Tyrolean Weißburgunder (Pinot Blanc), dry

  Fresh acidity and delicate spice take up the salt and fat of the mountain cheese and fried crust without disturbing the clear broth.

  Which wine pairs with food? A simple approach to choosing ↗

• Pale lager · excellent match

  Märzen or Helles, cool

  Mild malt and carbonation cut through the fried crust and suit the savoury broth.

  Pils or Helles: What's the Difference? ↗

• Red wine · good match

  Vernatsch (Schiava) from South Tyrol, lightly chilled

  Little tannin and bright cherry fruit go with mountain cheese and broth without making the soup heavy.