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100 g stale bread 1 egg 65 g cooked and well-drained spinach 50 ml milk 50 g Stelvio PDO cheese 25 g Speck Alto Adige PGI 1/2 tablespoon flour 1/4 onion Extra virgin olive oil Salt Pepper
For serving: Butter as needed Sage leaves as needed Hazelnuts as needed
200 g stale bread 2 eggs 130 g cooked and well-drained spinach 100 ml milk 100 g Stelvio PDO cheese 50 g Speck Alto Adige PGI 1 tablespoon flour 1/2 onion Extra virgin olive oil Salt Pepper
400 g stale bread 4 eggs 260 g cooked and well-drained spinach 200 ml milk 200 g Stelvio PDO cheese 100 g Speck Alto Adige PGI 2 tablespoons flour 1 onion Extra virgin olive oil Salt Pepper
Istructions
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.
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