Tomato Consomme with Pecorino Dumplings

Blanch the veal bones in enough boiling hot water, pour them into a colander and rinse them while hot at the beginning, then cool them. Then bring the bones to the boil in a large saucepan with the water and salt. Skim off any foam that may form with a ladle and reduce the temperature so that the stock boils quietly.

After half an hour of cooking, add the coarsely chopped greens, leg slice, onions, half of the tomatoes, bay leaves and peppercorns to the pot. Make the stock just above boiling point for another 3 hours.

In between, keep skimming off the foam. Next, strain the stock through a fine sieve and cool to room temperature. Mix the ground beef, remaining canned tomatoes, egg whites and half of the basil leaves and add to the cooled clear soup. Bring to a gentle simmer over medium heat. Be careful that the consomme does not bubble. Remove from heat and let steep for 30 minutes. Next, carefully pour the consomme through a strainer lined with a muslin cloth using a soup ladle (this must be done very gently or the consomme will not clear!). Season the consomme perhaps with a little salt. For the dumplings, boil the milk with the butter and a little salt, pour in the flour all at once and stir with a wooden spoon until a white coating forms on the bottom of the pot and the amount is known as

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