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Bread dumplings with melted Fontina and Mascarpone Goat

Oggi è il mio 35° compleanno.

Mi sarebbe piaciuto avere in archivio una qualsiasi ricetta classificabile come dessert, da offrirvi per festeggiare insieme, ma ultimamente sul versante iperglicemia sono un po' lacking, alas (thank the arteries).

In the absence of anything better, I decided to share with you a small list of things I love, you know, those trifles that go around, they make you look like Holly Hobbie, but before which, in secret, hidden Feedback from the relentless gray of Lords (see "Momo" - Michael Ende), my heart is running a small, joyful dance of tribute.

• paths lined with dry leaves rustling in the autumn
• Cooking listening to the work
• linen embroidered crochet
• The horizontal striped legwarmers
• Imitating Meryl Streep in "Mamma Mia" in the mirror
• caramelize the sugar on the surface of the creme brulee with a torch
• Discard the ridges of a mobile and see how magically restored soon change d ' aspect
• white coats screwed
• appliance with unmatched ceramics
• reading a magazine just bought furniture
• woolen scarves knitted straight
• The soup butter
• The smell of my dog, when the morning gives me first kisses sleepy
• Collect herbs
• Collect berries
• The jewelry crochet
• The soap
• The scent of bitter almonds
• My dog that runs like a madman in the meadows, with their ears to the wind
• Tissues Tyrolean
• Bathing on Friday night
• Put 31 drops of oil in the humidifier, the heater
• rearrange the furniture and then two steps back, to see the effect that the pan does
• Rim where I melted the chocolate with the butter Rim
• the pan where I melted Fontina Goat

with mascarpone dumplings

xi Ingredients: 250 gr

• of stale bread 1 / 2 cup of water
• 4 tablespoons of flour
• 1 egg salt pepper

Ingredients for fondue:

• 100 g fontina goat (if you can not find the cow is fine) 125 g mascarpone
• salt pepper

Procedure:

Blend all ingredients in the robot for the dumplings until ado obtain a homogeneous mixture, from which we of the patties the size of an egg. Compattatele well and cook in boiling salted water for 15 minutes.

Meanwhile, melt in a Pentolina cheese, salt, pepper and use this sauce for napa dumplings, you have a ramina drained and placed in the dishes.