Spinach dumplings with pumpkin cream and Speck Alto Adige PGI

Course: starter
Style: traditional
Level of difficulty: easy Easy
Preparation time: 60 min.
Created by: Stefano Cavada

     

Print  
  Spinach and basil dumplings with pumpkin sauce and crispy Speck



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 ...

Warm white cabbage and Speck Alto Adige PGI salad

Warm white cabbage and speck salad

This Speck Alto Adige coleslaw goes especially well with Speck-flavoured dumplings, ‘Gröstl’ (a traditional meat and potato dish) or goulash. Red cabbage can be substituted for white cabbage.

Salad of cabbage with Speck Alto Adige and Schüttelbrot croutons

Krautsalat-in-the-jar: salad of white and red cabbage with Speck and schüttelbrot croutons

For lovers of South Tyrol - a salad served in the jar!

Chanterelle salad with Speck Alto Adige PGI

Chanterelle salad with speck

Served along with salad as a cold starter, it goes great with Chanterelle, Portobello mushrooms, or white mushrooms. Enjoy!

Hearty herb zucchini pancakes with Speck Alto Adige

Hearty herb zucchini pancakes with Speck Alto Adige

Pancakes also taste deliciously salty. Try these hearty pancakes with zucchini and Speck Alto Adige.

Carbonara with Speck Alto Adige

South Tyrolean-style carbonara

Attention pasta lovers: You can’t go wrong with this South Tyrolean carbonara.

Focaccia with Speck Alto Adige

Speck focaccia

Italian antipasti, ideal for celebrations, as a snack or as a starter. Enjoy our focaccia with Speck Alto Adige ...

Spinach pasta with South Tyrolean pancetta, char and leek

Spinach pasta with pancetta

A different take on spinach. Try our delicious and healthy pasta recipe with South Tyrolean pancetta and char from the Passeiertal valley.

Speck Alto Adige PGI platter

Speck platter

Speck platters are to South Tyrol as tea is to England: Speck Alto Adige is a key part of any snack platter served with bread.

Polenta with Speck Alto Adige

Polenta with speck

Savoury-smoked Speck Alto Adige unites with fine Italian polenta – traditional and simple, but unbelievably delicious!

Gnocchetti with Speck Alto Adige

Gnocchetti with speck

You’ll impress even the most die-hard pasta fans with this recipe: Italian gnocchetti harmonises magnificently with Speck Alto Adige & mountain cheese.