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 ...
This Speck Alto Adige coleslaw goes especially well with Speck-flavoured dumplings, ‘Gröstl’ (a traditional meat and potato dish) or goulash. Red cabbage can be substituted for white cabbage.
Perfect for a quick snack or an easy meal after work. You can never go wrong with a wrap!
Are you searching for a light, yet tasty starter for your summer party?
Looking for inspiration? Add a dash of fruit to the grill and try our tip for hot summer days.
A starter to whet the appetite: the filling of black grapes, brie, Speck Alto Adige and sage leaves makes this focaccia an irresistible treat.
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.
Seafood in Alpine cuisine? In combination with Speck Alto Adige? Trust us, it’s delicious so try it yourself today ...
Crunchy meets creamy: Delicious rosemary biscuits with mascarpone mousse and speck
A fragrant first course, irresistible for those who love the full taste of chestnuts and Speck Alto Adige IGP.
Traditional Spätzle noodles with succulent Speck Alto Adige PGI, local cheese and a hint of rosemary for that very special taste.