250 g dried bread cut into small cubes

3 eggs

2 Tbsp wholegrain flour

250 ml of lukewarm milk

100 g full-flavoured cheese cubes (optional)

Salt, Pepper

Chives, parmesan and butter for serving

Salad

Pumpkinseed oil (if available), apple cider vinegar, salt and pepper

None

Wasting food is crap.   The amount of food that is wasted in households accounts for the largest share of food losses in the world. In our throwaway society that is not surprising, but still it is not right.   The unrestricted availability of food is omnipresent. And seeing lots of food in the garbage cans is part of the cityscape. We are spontaneous. We cannot be forced into rigid (eating) plans. And that is why fresh bread, which was bought on Mondays full of joy, frequently sits in the basket and disappears into the garbage can by Thursday. On top of this the remnants of the past have an aftertaste of the past, much less tempting.   Today fresh is modern. Always new and uncomplicated.   With a careful look at the foods that we take for granted, comes also the realization: They are a gift. And a privilege that seems stupid to waste. Because a look at the over-arching sales shelves should make us think.   The local cuisine holds so many possibilities. In everyday life, it is often made up of ingredients that are forgotten in our households.   For some dishes, they are even essential. Just like for these dumplings, which are not only a side dish. Finished with bacon or cheese and served with salad, they are even becoming a specialty known well beyond the Austrian borders.   Und dabei bleiben sie immer das, was sie sind. Ein einfaches Gericht. Der besonderen Art.

Preparation

1. Cut old bread into small cubes, it does not matter which type of bread you use. Add the remaining ingredients.

2. Heat the milk slowly and mix with the eggs. Pour over the bread cubes. Then mix the flour with the bread mixture. Add the cheese cubes (optional). Season with salt and pepper.

3. When all the ingredients are well blended, allow the mixture to rest for about 20 minutes.

4. Use your wet hands to form small dumplings, always making sure that the dumplings are smooth (otherwise they will fall apart in the water).

5. Cook the dumplings in the simmering (non-boiling) water for about 15 minutes. If you are in a hurry, you can also use a pressure cooker with steam compartment (then butter the compartment a bit before), the dumplings are ready in 4 – 6 minutes. Wash the lettuce and dress with pumpkinseed oil (if you find it, but any good oil will do) and apple cider vinegar. Serve the dumplings with melted butter, chives and some Parmesan.

Tip

Especially during the fall season, slices of pear roasted in butter make an excellent addition.

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