Speck-flavoured dumplings with Speck Alto Adige PGI

Course: starter
Style: traditional
Level of difficulty: easy
Preparation time: 45 min.
Created by: Herbert Hintner

     

Print  
  Speckknödel



50 g diced Speck Alto Adige PGI 
100 g white bread (diced) 
20 g flour 
25 g braised onions 
½ tbs. finely chopped chives or parsley 
1-2 eggs
milk
salt
100 g diced Speck Alto Adige PGI 
200 g white bread (diced) 
40 g flour
50 g braised onions 
1 tbs. finely chopped chives or parsley 
3 eggs
milk
salt
200 g diced Speck Alto Adige PGI 
400 g white bread (diced) 
80 g flour 
100 g braised onions 
2 tbs. finely chopped chives or parsley 
6 eggs
milk
salt
 

Preparation

Mix together the diced bread and Speck Alto Adige PGI, flour and the braised onions, and season with the salt and parsley (or chives). Add the eggs and some milk and bring the mixture together until all the ingredients have combined well. Let it rest for 10 minutes, then shape the dumplings and cook for 8-10 minutes in salted water.

Ready to try something new?

See more Speck recipes ...

Cabbage-turnip carpaccio with Speck Alto Adige and parmesan

Cabbage-turnip carpaccio with speck and parmesan

Easy to digest, simple and delicious: You and your guests will love it!

Beetroot galette with glazed onions, grapes, goat’s milk cheese and Speck Alto Adige PGI

Beetroot galette with glazed onions, grapes, goat’s milk cheese and wafer-thin Speck Alto Adige PGI

A feast for the eyes as well as the stomach! This recipe blends a variety of ingredients and colours in an ultra-appetising combination.

Risotto with Cod and Speck Alto Adige PGI

Risotto with cod and speck

A new take on Italian classics: Black risotto, cod and pork rinds combine for a new taste experience.

Wholemeal and mixed seed schiacciatine and buckwheat grissini with Speck Alto Adige PGI and mini mozzarella balls

Wholemeal and mixed seed schiacciatine and buckwheat grissini with Speck Alto Adige PGI and mini mozzarella balls

These oven-fresh, all-Italian schiacciatine and grissini - flatbread and breadsticks - taste even better when served together with fresh mozzarella and the unmistakeable taste of Speck Alto Adige PGI.  

Red wine fettuccine with leek, Graukäse and Speck Alto Adige

Red wine fettuccine with speck

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?

South Tyrolean Speck burger

South Tyrolean speck burger

Save yourself the visit to a fast-food restaurant and create your own “speck”tacular burger! Mhmm ...

Asparagus with Speck Alto Adige

Asparagus with speck

A recipe for asparagus lovers and all those who aspire to be! Learn more here.

Poached eggs with Speck Alto Adige PGI

Poached eggs with speck

Anyone can make a fried egg. But what about a poached egg instead? Jazzed up with cauliflower cream and roasted Speck Alto Adige!

Tagliatelle with crispy Speck Alto Adige PGI and chestnuts

Tagliatelle with crispy Speck Alto Adige PGI and chestnuts

A fragrant first course, irresistible for those who love the full taste of chestnuts and Speck Alto Adige IGP.

French toast with smoked mackerel and Speck Alto Adige

French toast with speck

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.