Broad bean and Piave Oro cheese knödel dumplings carpaccio

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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.