MENU
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.
Sponsored as part of the “Originals from the Peaks of Europe” campaign.
Ready to try something new?
See more Speck recipes ...
So simple, so delicious: Pep up your risotto with apples, Speck Alto Adige PGI and cheese to give it that certain something!
Traditional bread filled with Speck Alto Adige PGI: Love at first bite!
Crispy finger food: this fresh take on bruschetta will be a hit at any party.
A recipe with Speck Alto Adige PGI for asparagus lovers and all those who aspire to be.
Italian antipasti, ideal for celebrations, as a snack or as a starter. Enjoy our focaccia with Speck Alto Adige ...
We love to cook with wine. Sometimes we even use it to actually cook. Especially in combination with leek, grey cheese and Speck Alto Adige - what could be better?
For hot summer days: summer skewers with Speck Alto Adige PGI, apple and courgette
A traditional recipe with a modern twist. Featuring quinoa, mild red cabbage and of course our Speck Alto Adige.
Tasty slices of Speck Alto Adige PGI formed into succulent cannoli – small tubes with a soft creamy cheese and tuna filling. It's tempting.
Attention pasta lovers: You can’t go wrong with this South Tyrolean carbonara with Speck Alto Adige PGI.