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 ...
This delicious baked dish combines delicate crepes, flavorful asparagus, and savory Speck Alto Adige PGI.
Nutritious, tasty and incredibly easy to make: These burgers tick every box and more – try them for yourself!
Ready for an Italian classic? Don’t miss your chance to try this popular potato recipe with Speck Alto Adige PGI sauce.
A delight for each and every sense!
Mediterranean and Alpine cuisine unite in a single recipe: A different take on risotto with Speck Alto Adige PGI.
A classic revisited: these Hasselback potatoes are a real treat for the eyes and the palate.
South Tyrol on your plate! How about a traditional dish consisting of potato ‘rösti’ with Speck Alto Adige? Check out the recipe here ...
This pizza dough is made in part from peeled potatoes. Learn how such pizza dough from potatoes is made with Speck Alto Adige PGI.
You’ll impress even the most die-hard pasta fans with this recipe: Italian gnocchetti harmonises magnificently with Speck Alto Adige & mountain cheese.
You know crêpes with chocolate sauce, but have you ever tried this incredibly delicious treat with Speck Alto Adige PGI.