Cheese canederli with melted butter and cabbage salad

Ingredients

For 1 serving

• Bread80 g
• Reduced-fat milk60 ml
• Eggs1
• Asiago30 g
• Chives3 g
• All-purpose flour10 g
• Butter8 g
• Grana Padano5 g
• Cabbage150 g
• Apple cider vinegar1 teaspoon
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, lactose, eggs,

Method

1. Cut the bread into 1 cm cubes, put it in a bowl, pour over the milk beaten with the egg and leave to soak for 15 minutes, stirring now and then.
2. Meanwhile bring a pan of water to the boil. Remove the outer leaves of the white cabbage, wash it and shred it finely; dress it with the cider vinegar, extra virgin olive oil and salt so it has time to soften.
3. Cut the Asiago into small cubes and chop the chives. Add them to the bread with the flour and a pinch of salt and mix with your hands, then shape 3 firm dumplings: if they crumble, add a dusting of flour.
4. Salt the water, lower the heat until it barely simmers and slide in the dumplings; cook for 15 minutes, until they float and are firm in the centre. A hard boil would break them.
5. In the last few minutes melt the butter in a small pan over low heat until just turning nutty, and grate the Grana Padano.
6. Lift out the dumplings with a slotted spoon, drizzle with the melted butter, sprinkle with Grana and serve with the cabbage salad on the side.