Dumplings with Speck Alto Adige PGI and Stelvio PDO
A true classic of South Tyrolean cuisine, reimagined with spinach and roasted hazelnuts.
Difficulty: Easy
Preparation time: 45 min
Cooking time: 10 min
A recipe by: Viola Fregosi @unpizzicodiviola
Ingredients
Serves for
4
people
Ingredients
- 200 gram stale bread
- 2 eggs
- 130 gram cooked and well-drained spinach
- 100 ml milk
- 100 gram Stelvio PDO cheese
- 50 gram Speck Alto Adige PGI
- 1 tablespoonflour
- 0.5 onion
- Extra virgin olive oil to taste
- Salt to taste
- Pepper to taste
For serving:
- Butter to taste
- Sage leaves to taste
- Hazelnuts to taste
Dumplings with Speck Alto Adige PGI and Stelvio PDO
Preparation 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.