Wholemeal dumplings on basil pesto

For 4 persons

For the dumplings
300 g stale wholemeal bread, chopped
3 eggs
150 ml milk
20 g butter
1 medium onion
1 garlic clove
50 g cheese from high Alpine dairy farms, finely diced
50 g Italian "lardo" or bacon
Parsley
2 tablespoons wholemeal wheat flour
salt, pepper

For the pesto
60 g basil leaves
20 g parsley
3 tablespoons pine nuts / pinoli
1 garlic clove
120 ml olive oil
4 tablespoons grated parmesan
salt, pepper

Place the dumpling bread in a bowl, whisk the milk with the eggs, parsley, salt and pepper with a hand blender and pour over the dumpling bread.
Melt the butter in a frying pan, fry the chopped onion and garlic until golden brown and add to the mixture. Sprinkle the flour over it, knead the dumpling dough well, cover and let it rest for half an hour.
In the meantime, finely puree all ingredients for the pesto with a hand blender and season with salt and pepper.
Form small dumplings with your hands and cook in boiling salted water for about 10 minutes.
Put some pesto on the plate, place the wholemeal dumplings on top, sprinkle with parmesan cheese, decorate with tomato halves as you like and serve.