Dumplings with original Speck Alto Adige - recipe

Course: starter
Style: traditional
Level of difficulty: easy
Preparation time: 45 min.
Created by: Herbert Hintner

     

Print  
   Speckknödel
50 g diced Speck Alto Adige PGI 
100 g white bread (diced) 
20 g flour 
25 g braised onions 
½ tbs. finely chopped chives or parsley 
1-2 eggs
milk
salt
100 g diced Speck Alto Adige PGI 
200 g white bread (diced) 
40 g flour
50 g braised onions 
1 tbs. finely chopped chives or parsley 
3 eggs
milk
salt
200 g diced Speck Alto Adige PGI 
400 g white bread (diced) 
80 g flour 
100 g braised onions 
2 tbs. finely chopped chives or parsley 
6 eggs
milk
salt
  

Preparation

For the preparation of the traditional and original dumpings with Speck Alto Adige PGI mix together the diced bread and Speck Alto Adige, flour and the braised onions, and season with the salt and parsley (or chives). Add the eggs and some milk and bring the mixture together until all the ingredients have combined well. Let it rest for 10 minutes, then shape the dumplings and cook for 8-10 minutes in salted water. Serve the dumplings in the soup and garnish with some fresh chives.

 

Wine recommendation 

We recommend a glass of fresh-fruity South Tyrolean "Kalterersee"- wine.
back to the recipes

Ready to try something new?

See more Speck recipes ...

Baked Potatoes with Speck Alto Adige and Chanterelles – Recipe

A baked potato filled with Speck Alto Adige PGI, chanterelles, apple, Fontina and sour cream on a plate. Around it, the ingredients and a baking tray with more potatoes.

A taste of alpine autumn: baked potatoes filled with chanterelles, apple, fontina cheese and Speck Alto Adige PGI

to the recipe

Gnocchetti with Speck Alto Adige - recipe

Gnocchetti with speck

You’ll impress even the most die-hard pasta fans with this recipe: Italian gnocchetti harmonises magnificently with Speck Alto Adige & mountain cheese.

to the recipe

South Tyrolean Speck mousse on crispy Breatln - recipe

Speck mousse on Breatln

Speck as a mousse - this you have to try! Served with typical South Tyrolean bread like e.g. Vinschgau Breatln.

to the recipe

Carpaccio of Speck Alto Adige with figs and mustard dressing – recipe

Carpaccio di Speck Alto Adige IGP con fichi e dressing alla senape

A delight for each and every sense!

to the recipe

Meat mini-pizzas with Speck Alto Adige and fontina cheese - recipe

Recipe for meat mini-pizzas with Speck Alto Adige PGI and fontina cheese

How about a quick and tasty main course? Try these meat mini-pizzas, topped with diced Speck Alto Adige PGI and fontina cheese.

to the recipe

Carbonara with Speck Alto Adige - recipe

South Tyrolean-style carbonara

Attention pasta lovers: You can’t go wrong with this South Tyrolean carbonara with Speck Alto Adige PGI.

to the recipe

Torta salata with original Speck form Alto Adige e onions - recipe

Speck onion quiche

Those who like hearty meals should try out South Tyrolean “Quiche Lorraine.”

to the recipe

Red wine fettuccine with leek, Graukäse and Speck Alto Adige - recipe

Red wine fettuccine with speck

We love to cook with wine. Sometimes we even use it to actually cook. Especially in combination with leek, grey cheese and Speck Alto Adige - what could be better?

to the recipe

Speck Alto Adige Rolls with Herbs – recipe

A plate full of rolls made with South Tyrolean Speck PGI, filled with herb cheese.

Creamy herb rolls wrapped in Speck Alto Adige PGI bring freshness and full flavor together

to the recipe

Ramen with crispy Speck Alto Adige PGI, eggs and chicken - recipe

Ramen with crispy Speck, soft-boiled eggs and chicken

Japanese cuisine meets Speck Alto Adige PGI. Two contrasting culinary styles brought together with egg and chicken.

to the recipe