MENU
30 g chopped onion 45 g boiled spinach, chopped (100 g fresh spinach) 5 g basil 1 tablespoon extra virgin olive oil 1 egg 25 ml milk 15 g grey cheese ½ tablespoon spelt flour 75 g spelt bread for the dumplings (or stale bread cut into cubes) ½ pinch of nutmeg salt and pepper to taste 100 g pumpkin, cleaned and cubed 50 ml vegetable stock Mixed herbs to taste 50 g Speck Alto Adige PGI, cubed Extra virgin olive oil
60 g chopped onion 90 g boiled spinach, chopped (200 g fresh spinach) 10 g basil 2 tablespoons extra virgin olive oil 2 eggs 50 ml milk 30 g grey cheese 1 tablespoon spelt flour 150 g spelt bread for the dumplings (or stale bread cut into cubes) 1 pinch of nutmeg salt and pepper to taste 200 g pumpkin, cleaned and cubed 100 ml vegetable stock Mixed herbs to taste 100 g Speck Alto Adige PGI, cubed Extra virgin olive oil
120 g chopped onion 180 g boiled spinach, chopped (400 g fresh spinach) 20 g basil 4 tablespoons extra virgin olive oil 4 eggs 100 ml milk 60 g grey cheese 2 tablespoons spelt flour 300 g spelt bread for the dumplings (or stale bread cut into cubes) 2 pinches of nutmeg salt and pepper to taste 400 g pumpkin, cleaned and cubed 200 ml vegetable stock Mixed herbs to taste 200 g Speck Alto Adige PGI, cubed Extra virgin olive oil
Preparation
Sauté the onion in 2 tablespoons of oil until golden brown. Chop the spinach and basil and mix with the bread, onion, eggs, milk, grey cheese, spelt flour, salt and nutmeg. Let the dough stand for half an hour. Meanwhile put the pumpkin and broth into a pan and simmer for 20 minutes. Blend and season with the herbs. Brown the Speck Alto Adige PGI cubes with a little oil. Divide the dough into 8 and form into dumplings. Cook in boiling water over a low heat for 20 minutes. Serve by first putting a little pumpkin cream onto the plate, then add the dumplings and Speck Alto Adige PGI cubes.
Ready to try something new?
See more Speck recipes ...
A panino that brings all the traditional flavours of South Tyrol together. A true treat for the tastebuds.
Savoury Speck Alto Adige lends this beef and potato dish an extra special note. Recipe for two, four and eight people.
You know crêpes with chocolate sauce, but have you ever tried this incredibly delicious treat ...
Want to enjoy pasta like in Bella Italia? The easy at-home recipe!
Ready for an Italian classic? Don’t miss your chance to try this popular potato recipe with Speck Alto Adige sauce ...
Anyone can make a fried egg. But what about a poached egg instead? Jazzed up with cauliflower cream and roasted Speck Alto Adige!
Looking for inspiration? Add a dash of fruit to the grill and try our tip for hot summer days.
A chicken pocket, South Tyrol style: together with Speck Alto Adige PGI and mozzarella: An absolute must-taste!
Savoury-smoked Speck Alto Adige unites with fine Italian polenta – traditional and simple, but unbelievably delicious!
An absolute classic of traditional South Tyrolean cuisine: Speck-flavoured dumplings made in South Tyrol! Discover the original recipe!
