First course:

Capunsel di Solferino (Breaded gnocchi)

Preparation:
Put the breadcrumbs and grated Grana Padano cheese in a mixing bowl.   Add the amaretti, crushed garlic, salt, pepper, spices and some boiling stock.  Blend well until a firm mixture is obtained, which should not be too moist.   Add the eggs and mix well.  Make some small elongated gnocchi 5/6 cm long and boil them briefly in hot stock.  The capunsei are cooked when they rise to the surface.  Remove them with a slotted spoon and serve them piping hot, in an ovenproof dish, dressed with melted butter, sage and Grana Padano cheese.

Ingredients:
breadcrumbs from bread made in the Solferino area 
Grana Padano cheese
amaretti biscuits, crushed
1 clove of garlic
eggs
salt, pepper, spices
stock made with mixed meat and vegetables

Wine pairing: Garda Colli Mantovani DOC Chiaretto made from a blend of Merlot, Cabernet, San Giovese and Rondinella vinified as a rosé

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