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 ...
Save yourself the visit to a fast-food restaurant and create your own “speck”tacular burger! Mhmm ...
Quick and original: It’s a traditional omelette pepped up with Speck Alto Adige! Tastes so good, you’ll have to try it for yourself!
An absolute classic of traditional South Tyrolean cuisine: Speck-flavoured dumplings made in South Tyrol! Discover the original recipe!
Tender and juicy main course, guaranteed to succeed: Stuffed chicken breast, wrapped in Speck Alto Adige PGI.
Are you looking for a creative and special dish? How about trying our recipe with roasted scallops in bacon foam?
Traditional Spätzle noodles with succulent Speck Alto Adige PGI, local cheese and a hint of rosemary for that very special taste.
Cream of asparagus with a twist! Fresh mint, aromatic Speck Alto Adige and fragrant asparagus – for a dish with the scent of spring.
A riot of scents and aromas for this focaccia with herbs and Speck Alto Adige.
Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.
Speck as a mousse - this you have to try! Served with typical South Tyrolean bread like e.g. Vinschgau Breatln.
