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 ...

Rocket, Granny Smith apple and Speck Alto Adige - recipe

Rocket, Granny Smith apple, Speck and Parmesan salad

The seasoning of the Speck Alto Adige PGI, the acidity of the apple and the fresh salad combine to form a potpourri for the senses.

to the recipe

Poached eggs with Speck Alto Adige PGI - recipe

Poached eggs with speck

Anyone can make a fried egg. But what about a poached egg instead? Jazzed up with cauliflower cream and roasted Speck Alto Adige!

to the recipe

French toast with smoked mackerel and Speck Alto Adige - recipe

French toast with speck

Watch out, it’s about to get creative: Vinschgerl bread French toast with smoked delicacies and, of course, Speck Alto Adige PGI. For brunch or as a starter.

to the recipe

Pan-fried French toast with baked apple and Speck Alto Adige PGI

Pan-fried French toast with baked apple and Speck Alto Adige PGI

Here’s one for all of you who want to treat yourselves to a très exclusive Sunday brunch. Manna from heaven, so to speak... 

to the recipe

Beetroot galette with glazed onions, grapes, goat’s milk cheese and Speck Alto Adige PGI - recipe

Beetroot galette with glazed onions, grapes, goat’s milk cheese and wafer-thin Speck Alto Adige PGI

A feast for the eyes as well as the stomach! This recipe blends a variety of ingredients and colours in an ultra-appetising combination.

to the recipe

Leek risotto with Speck Alto Adige - recipe

Leek risotto with speck

A South Tyrolean recipe with Speck Alto Adige PGI that unites the flair of Italian cuisine with home-style German tradition.

to the recipe

Speck Alto Adige ravioli filled with cheese on lettuce - recipe

Speck ravioli with cream cheese

Are you searching for a light, yet tasty starter for your summer party?

to the recipe

Macaroni with Speck Alto Adige, tomatoes and courgette - recipe

Macaroni with Speck, coloured tomatoes and courgette

Enjoy a taste of Bella Italia with this light everyday dish featuring cherry tomatoes, courgette and Speck Alto Adige.

to the recipe

South Tyrolean Speck-flavoured dumpling soup - recipe

Speck-flavoured dumpling soup

This traditional recipe is 100% South Tyrolean: ‘Nocken’ with Speck Alto Adige PGI in meat stock – the perfect warm starter for all ages.

to the recipe

Cream of asparagus, peas, mint and crispy Speck Alto Adige PGI - recipe

Cream of asparagus, peas, mint and crispy Speck

Cream of asparagus with a twist! Fresh mint, aromatic Speck Alto Adige and fragrant asparagus – for a dish with the scent of spring.

to the recipe