liver dumplings
In terms of sustainability, this recipe is brilliant: you can use leftover bread as a base for the liver dumplings. And in keeping with the motto “Nose to Tail”, according to which we should of course use the entire animal, including the innards, with these liver dumplings you have a very special and sustainable dish on your plate. Two birds with one stone, so to speak.
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Dumplings like on the alp!
Not just because they are that delicious, no, also because they can be prepared with leftovers (you know: “too good for the bin” and all that.) We don’t throw away a single piece of stale bread. We cut it into small cubes, let it dry and use it to prepare dumplings. And who ever was hiking in the mountains knows how tasty dumplings are on a mountain lodge. Dumplings in broth or dumplings with bacon and cole slaw like on the mountain? Let’s go
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