Dumplings with Speck Alto Adige PGI and Stelvio PDO

A true classic of South Tyrolean cuisine, reimagined with spinach and roasted hazelnuts.

Dish: Starter

Difficulty: Easy

Preparation time: 45 min

Cooking time: 10 min

A recipe by: Viola Fregosi @unpizzicodiviola

Ingredients

Serves for

people

Total time 55 min

Place the diced bread in a bowl, moisten with milk, stir, and let it soak for about 30 minutes. Then add the eggs, a tablespoon of flour, and the diced Stelvio PDO cheese. Season with salt and pepper.
In a frying pan, sauté the chopped onion in extra virgin olive oil, add the sliced Speck Alto Adige PGI, and fry lightly.
Finally, add the well-drained and chopped spinach, season with salt and pepper, and let it cool before adding it to the prepared mixture. Mix well, dampen your hands, and shape the dough into balls of about 5-6 cm in diameter, pressing them together firmly (add more flour if needed).
Bring a pot of water to a boil, add salt, and cook the dumplings for 5-7 minutes. Drain and lightly brown them in a pan with butter and hazelnuts. Remove from the heat and serve.