The speck dumplings are a classic autumn dish, originally a peasant dish made from leftover bread. Thanks to the ingredients used, they can become a rich and flavorful dish.
If you like winter recipes don’t forget to check out the recipe:
- Difficulty: Medium
- Cost: Very cheap
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 458.43 (Kcal)
- Carbohydrates 47.53 (g) of which sugars 4.60 (g)
- Proteins 30.62 (g)
- Fat 16.97 (g) of which saturated 6.68 (g)of which unsaturated 9.07 (g)
- Fibers 2.96 (g)
- Sodium 1,087.75 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 4.4 oz stale bread
- 3.5 oz speck
- 2 eggs
- 1/2 cup milk
- 1/4 onion
- A few sprigs parsley
- 1 tbsp all-purpose flour
Tools
- 1 Bowl
- 1 Knife
- 1 Cutting board
- 1 Fork
Procedure
Here are some tips and tricks to prepare the classic recipe quickly and without mistakes.
Dice the onion and sauté it gently for a few minutes with a bit of butter, stirring so it turns golden without burning.
Cut the bread into cubes about 1/4 inch in size, paying close attention to achieve a uniform size.
After this, place the bread cubes in a large bowl with the onion.
Cut the speck into strips about 1/13 inch wide, max 1/5 inch tall, and once sliced, add it to the bread cubes.
Add finely chopped parsley, and mix the ingredients.
Beat the egg with the milk and pour it into the bowl, mix the dough to combine the ingredients well, and let it rest in the fridge for at least 20 minutes.
After resting, add a little flour at a time to the bowl, the amount varies depending on the bread used but never overdo it or you will compromise the final taste of the dish.
If you want to minimize the flour, a trick is to use warm milk for kneading the ingredients, a little at a time, to avoid having a dough that’s too wet and needs ‘drying’ with flour.
The dough should neither be dry nor too wet, the bread should remain porous and recognizable in the dough. I recommend not overworking it and not pressing it too much to avoid making the dumplings too compact.
If the Tyrolean dumpling dough is too wet, don’t overuse flour but correct it with some breadcrumbs.
Form homogeneous balls about the size of a golf ball, approximately 1.5-2 inches in diameter, then let your taste guide you. If you want giant dumplings, you can go up to 2.5-2.75 inches in diameter.
Cooking dumplings: they cook in 15 minutes in hot water or broth, once cooked they can be sautéed in butter or other condiments.
Your speck dumplings are ready!
Plating Tips:
If you decide to serve the dumplings in broth, use a simple and elegant presentation. If serving the dumplings sautéed in butter, create a base of sautéed vegetables or puree to place the dumplings on.
What wine to pair with Tyrolean dumplings:
A white wine with aromatic notes such as Riesling, with its fruity aromas combined with butter and honey scents, enhances the ingredients of the dumplings.
