Potato dumplings perfumed with Fossa cheese in butter and sage sauce

Livello di difficoltà: Medio - Preparazione: 90 min. - Dosi: 4 persone


  • 800 g Potato from Bologna PDO
  • 200 g white all-purpose flour
  • 100 g Fossa cheese PDO
  • 70 g Parmigiano-Reggiano PDO
  • 80 g butter
  • 4 eggs
  • 4 sage leaves
  • salt, parsley, nutmeg
  • to taste


Carefully wash the potatoes and cook with the skin in plenty of boiling
salted water taking care not to overcook them; once cooked peel and pass them using the
suitable tool. Grate the Parmigiano-Reggiano and the Fossa cheese.
Form a volcano shape with the potatoes, in the middle place the flour, salt, eggs, the
cheeses and the nutmeg taking care to make an even dough kneading
it as little as possible to prevent it becoming rubbery. Let
the dough rest and, once cold, form first sausage shapes and then
small pieces which can be scored with a fork or a grater. In a pan
melt the butter with the sage and at the same time, in another pan, cook
the dumplings in plenty of boiling slightly salted water, drain and dress with
the butter and sage. Serve the dumplings with shavings of Fossa cheese and
parsley leaves.
Recipe : Chef Sergio Ferrarini and Chef Andrea Biondi ( Association of Professional Italian Chefs )

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