Dumplings with Speck Alto Adige PGI and Stelvio PDO – recipe

Course: Warm starter
Level of difficulty: easy
Preparation time: 45 min.
Cooking time: 10 min.
Created by: Viola Fregosi @unpizzicodiviola

     

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  Dumplings with Speck Alto Adige PGI and Stelvio PDO




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

For serving:
Butter as needed
Sage leaves as needed
Hazelnuts as needed


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

For serving:
Butter as needed
Sage leaves as needed
Hazelnuts as needed

 

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.

 

 

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