PREPARATION
For the dumplings: fry the onions in butter and add the cubes of white bread. Mix the egg and milk together, add the parsley and chives, season with salt and pepper. Add to the bread, mix thoroughly and let the dough rest for 15 minutes. Shape dumplings by hand (diameter of 6-8 cm each) and simmer in boiling salted water for 15 minutes. Allow the cooked dumplings to cool slightly. Cut the calf’s head into chunks of equal size and sauté in the pan with onions and pine kernels. Season with salt and pepper and douse with wine vinegar. Add the chives to finish. Cut the dumplings into slices approx. 2 cm thick and fry in a little oil until golden on both sides. Arrange the calf’s head and dumpling slices in a tower and garnish with cherry tomatoes.

Tip: Ideal with leafy salad.