MENU
30 g chopped onion 45 g boiled spinach, chopped (100 g fresh spinach) 5 g basil 1 tablespoon extra virgin olive oil 1 egg 25 ml milk 15 g grey cheese ½ tablespoon spelt flour 75 g spelt bread for the dumplings (or stale bread cut into cubes) ½ pinch of nutmeg salt and pepper to taste 100 g pumpkin, cleaned and cubed 50 ml vegetable stock Mixed herbs to taste 50 g Speck Alto Adige PGI, cubed Extra virgin olive oil
60 g chopped onion 90 g boiled spinach, chopped (200 g fresh spinach) 10 g basil 2 tablespoons extra virgin olive oil 2 eggs 50 ml milk 30 g grey cheese 1 tablespoon spelt flour 150 g spelt bread for the dumplings (or stale bread cut into cubes) 1 pinch of nutmeg salt and pepper to taste 200 g pumpkin, cleaned and cubed 100 ml vegetable stock Mixed herbs to taste 100 g Speck Alto Adige PGI, cubed Extra virgin olive oil
120 g chopped onion 180 g boiled spinach, chopped (400 g fresh spinach) 20 g basil 4 tablespoons extra virgin olive oil 4 eggs 100 ml milk 60 g grey cheese 2 tablespoons spelt flour 300 g spelt bread for the dumplings (or stale bread cut into cubes) 2 pinches of nutmeg salt and pepper to taste 400 g pumpkin, cleaned and cubed 200 ml vegetable stock Mixed herbs to taste 200 g Speck Alto Adige PGI, cubed Extra virgin olive oil
Preparation
Sauté the onion in 2 tablespoons of oil until golden brown. Chop the spinach and basil and mix with the bread, onion, eggs, milk, grey cheese, spelt flour, salt and nutmeg. Let the dough stand for half an hour. Meanwhile put the pumpkin and broth into a pan and simmer for 20 minutes. Blend and season with the herbs. Brown the Speck Alto Adige PGI cubes with a little oil. Divide the dough into 8 and form into dumplings. Cook in boiling water over a low heat for 20 minutes. Serve by first putting a little pumpkin cream onto the plate, then add the dumplings and Speck Alto Adige PGI cubes.
Ready to try something new?
See more Speck recipes ...
Save yourself the visit to a fast-food restaurant and create your own “speck”tacular burger! Mhmm ...
Can ravioli be a matchmaker? It can be with shrimps and Speck Alto Adige, which is an amazing combo you have to taste for yourself!
Homemade pasta dough with leek purée, refined with Speck Alto Adige and oven-fresh tomatoes – Sounds and tastes delicious!
Tasty slices of Speck Alto Adige formed into succulent cannoli – small tubes with a soft creamy cheese and tuna filling. It's tempting!
No need to turn on the oven to enjoy a delicious pizza! With an extra touch of flavour from Speck Alto Adige PGI – the perfect combination of goodness and simplicity.
This recipe brings crispy fried speck and everybody’s favourite spring vegetable together in perfect, mouthwatering harmony.
Served along with salad as a cold starter, it goes great with Chanterelle, Portobello mushrooms, or white mushrooms. Enjoy!
Savoury Speck Alto Adige lends this beef and potato dish an extra special note. Recipe for two, four and eight people.
Watch out, it’s about to get creative: Vinschgerl bread French toast with smoked delicacies and, of course, Speck Alto Adige. For brunch or as a starter.
The classic breadsticks revisited: enjoy the special taste of these plaited bread sticks with nuts and Speck Alto Adige.