250 g./ 9 oz. Dutch cheese - 240 g./ 8 oz. Mozzarella cheese - 3 full-fat yogurts - 2 Petit Suisse cheeses - 2 cups brandy - parsley - chives - tarragon
Squash the Petit Suisses, chop the Dutch cheese, the Mozzarella and the herbs. Mix all the cheeses in a bowl, add the yogurt, butter, brandy and herbs, mix thoroughly and roll into lots of dumplings. Place in fridge again. Upon serving, roll the dumplings into a finely chopped mixture of aromatic herbs and pile them up on top of each other.
N.B. Ingredients are given for 4 portions.
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 | Prosecco Brut
Valdobbiadene D.O.C.
Santa Margherita
Sparkling wine with clear and pleasantly fruity bouquet, with a hint of rennet apples and peach blossom. Suitable as an aperitif or throughout the meal.
Serve at:
8°-10° C.
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