PREPARATION
Sauté the leek and onion in butter and add to the white bread cubes along with the eggs, milk, parsley and salt. Mix thoroughly. Add the flour and allow the dough to rest for about 15 minutes. Shape dumplings and simmer in salted water for 15 minutes. Remove the dumplings from the water and allow to cool. Cut into thin slices and arrange on plates as carpaccio. Cut the cèpes into medium-thick slices; fry briefly on both sides over a low heat together with a little butter. Arrange on the dumpling carpaccio. Cut the Speck Alto Adige into thin strips; fry briefly at a high temperature. Garnish the dumpling carpaccio with leafy salad, speck strips and parsley.