Broad bean and Piave Oro cheese knödel dumplings carpaccioBack to recipes
Knödel carpaccio with tomato vinaigrette, broad beans and shavings of Piave cheese. The mix of bread and vegetables provide the perfect backdrop to a platter of tomato, all dressed with cheese to exalt the flavour.
- 1 kg dry bread, cut into small, regular cubes
- 1 courgette
- 1 carrot
- 1 yellow pepper and 1 red pepper
- 50 g celery
- 4 eggs
- 2 tomatoes concassé
- 100 g fresh broad beans
- 150 g Piave Vecchio Selezione Oro cheese
4 servings – Medium difficulty
Mix the bread, vegetables and eggs to form a sort of salami to be cooked over a bainmarie for about an hour. Leave to cool and cut into slices approximately 1 cm thick. Dress the tomato concassé with oil, salt, pepper and the beans. Serve on a plate, using the shavings of Piave cheese to provide the finishing touches.