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, 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, 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, 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 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 sauce onto the plate, then add the dumplings and Speck cubes.
Ready to try something new?
See more Speck recipes ...
A fancy pasta recipe dreamed up in South Tyrol: Pasta rice with leek and Speck Alto Adige PGI. Click here for the recipe ...
A classic revisited: these Hasselback potatoes are a real treat for the eyes and the palate.
Instead of buying from the store, make this speciality from Italy yourself! Mhmmm ... it smells so good!
A different take on spinach. Try our delicious and healthy pasta recipe with Speck Alto Adige and char from the Passeiertal valley.
Hearty ravioli made from carob-powder flour (the fruit of the carob tree) and speck ...
Speck platters are to South Tyrol as tea is to England: Speck is a key part of any snack platter served with bread.
Those who like hearty meals should try out South Tyrolean “Quiche Lorraine.”
This traditional recipe is 100% South Tyrolean: ‘Nocken’ with Speck Alto Adige in meat stock – the perfect warm starter for all ages.
Radicchio is not only healthy, its a true culinary experience in combination with authentic Speck Alto Adige!
You know crêpes with chocolate sauce, but have you ever tried this incredibly delicious treat ...
