CHEESE CROQUETTES

Serves 4

Ingredients
 ½ l Mila milk
70 g Mila butter
110 g flour
100 g Mila soft cheese (Stilfser Käse), cut into small cubes
1 egg (beaten) 

Seasoning 
1 pinch of grated nutmeg
salt 

Further 
flour, egg, and breadcrumbs for coating
Ingredients 

– Season the milk with salt and nutmeg, and bring to a boil

– Melt the butter in a pot, stir in the flour with a whisk to prepare a roux

– Stir in the hot milk and cook about 8 minutes over low heat, while stirrring continuously.

– Stir in the cheese cubes, and let the cheese melt. Wait for five minutes – until the sauce has cooled down a little – and then add the beaten egg. 

– Place the mixture on a lightly oiled plate or a worktable and roll out evenly with a rolling pin until it is 1 cm thick. Let cool. 

– Cut out croquettes, in either round or square shapes.

– Roll the croquettes in flour, dip them in the egg (beat first), and cover with breadcrumbs.

– Preheat the deep fryer, and fry the croquettes

Cooking temperature: 180 degrees

Cooking time: 3 minutes

Variations:
– Egg Croquettes: instead of adding cheese into the croquette mixture, add two hard-boiled eggs cut into small pieces, cut chives and paprika
– Vegetable Croquettes: add cooked vegetables such as courgette, carrots and celery into the croquette mixture 

Tip
– Serve with tomato sauce

CHEESE CANNELLONI

Serves 4

Dough 
150 g pasta dough 

Filling 
30 g Mila butter
40 g flour
¼ l Mila milk (scalded)
100 g Mila cheese (Stilfser Cheese, Pustertaler Mountain Cheese)
1 egg yolk
20 g grated Parmesan cheese
Seasoning ½ tsp sweet paprika powder
freshly ground pepper
salt 

Further Ingredients: flour, egg and breadcrumbs for coating
shortening 

– Melt the butter and mix in the flour. Add the scalded milk and season. Whisk over a fire until it forms a thick béchamel sauce. 

– Cut the cheese into small cubes and add to the béchamel sauce. Stir well, until the cheese melts, then let cool slightly. Add the egg yolk, Parmesan, paprika, salt and pepper

– Roll the pasta dough out and cut into 8 square sheets (6 cm by 10 cm). Cook in salted water for 3 to 4 minutes, rinse under cold water, let dry, and lay out on a flat surface. Apply the filling with a piping bag (with a large opening) while it is still warm, roll the dough over the filling, and let stand until completely cooled. 

– Roll the filled pasta in flour, cover with the beaten egg and breadcrumbs, and deep fry in the shortening.

Cooking temperature of the shortening: 170 degrees

Serving suggestions:
• Serve with a tomato or Gorgonzola sauce.
• Instead of making fresh pasta dough, you can also use ready-made or partially ready-made pasta products.

CHEESE PUDDING

Serves 4

Ingredients 
30 g Mila butter
40 g flour
1/8 l Mila milk
3 egg yolks
50 g Mila cheese: Stilfser Cheese, Pustertaler Mountain Cheese or Dolomitenkönig (King of the Dolomites) cheese
20 g grated Parmesan cheese (Mila Gran Spicchio)
3 egg whites
salt 

Further butter to grease the ramekins 

Ingredients breadcrumbs for the ramekins 

– Melt the butter, stir in the flour, and add the hot milk. Cook until you have a thick béchamel sauce.
– Stir the cheese into the béchamel sauce. Let it cool down a little and sire in the egg yolks.
– Add the grated parmesan and season with salt.
Grease the ramekins with creamed butter, and sprinkle with breadcrumbs
– Beat the egg whites until stiff (only do this when the preceding four steps in the process are finished)
– Stir one-third of the egg white into the mixture, then fold in the rest carefully
– Fill the ramekins with the pudding mixture. You can either place them in a covered pot on the stovetop in an 85-degree water bath or cook the pudding in the oven: place the ramekins in a water bath, and cook at 150 degrees in well–covered, oven-proof dish.

Cooking time: approximately 40 minutes

Tips and recommendations
– Serve the pudding with browned butter and Parmesan cheese or with a tomato sauce.
– The pudding can also be placed in a steamer and cooked for 30 minutes at 85 degrees with 10 percent steam. 

– In order to keep the pudding moist longer – and to help it keep its form – add 50 g of pre-cooked, sieved potatoes to the mixture.

Variations:
– Spinach and Vegetable Pudding: In place of cheese, use 80 g of cooked strained spinach or small cubes of cooked vegetables