South Tyrolean Bacon Dumplings

dumplings south tyrol for blog- Nathalie (italy) (2)

Chop – 400g left-over bread, cut into cubes  – 1 Onion – 2 cloves Garlic – Handful parsley

Mix – 2 eggs – 80 all-purpose flour – 250ml lukewarm milk

Dice – 100g of bacon, finely diced

Dough – Heat Pan -melt 30g Butter -Fry Onion – Garlic – Bacon – turn off stove –

 

Add – bread – Parsley -egg – milk – Mix – add  more flour or water as necessary to form smooth dough.

Cool – Dough in Fridge – 1/2 hr

Dumpling  – Shape dough large balls by hand – cook in Simmering broth or water – 10 mnts – Ready to Serve.

Serve delicious filling dumplings with broth and Salad.  Enjoy!!

Note : This is a great idea for left-over bread.   A very typical  recipe in South Tyrolean culture!! In order to get the perfect dumplings, it is highly important not to use fresh but left-over bread, the older the better in this case!!

This Recipe was shared by my good friend Nathalie who is a student.   She is Italian from the region of  South Tyrol.  Nathalie is a linguist specialising in communication, who speaks Several  europan languages including German, Italian, French, English and Swedish.  She loves to cook as a hobby.  Nathalie is a key contact,  if ever you get lost in translation when Visiting Europe.

Nathalie Receipt Italian Austrian

Südtiroler Speckknödel

Ein wunderbares Rezept, um altes Brot zu verwerten ohne es wegzuwerfen!
400g altbackenes Brot, gewürfelt (damit die Knödel auch gelingen ist es wichtig altes Brot zu verwenden und kein frisches!)
2 Eier
80g Mehl
250ml lauwarme Milch
100g Speck
Etwas Petersilie
Eine Prise Salz
1 Zwiebel, Knoblauch fein gehackt
30 Butter
Die Butter in einer Pfanne erwärmen und den Knoblauch zusammen mit den Zwiebelwürfeln anbraten. Das Brot, zusammen mit der gehackten Petersilie, der Milch, den Eiern, dem Mehl sowie dem Salz hinzufügen.
Alle Zutaten gut vermischen und zu einem geschmeidigen Teig formen. Sobald das Gemisch eine weiche Konsistenz erreicht hat (bei Bedarf Mehl oder Wasser hinzufügen) den Teig für eine halbe Stunde in den Kühlschrank stellen. Anschließend runde Knödel mit den Händen formen.
Die fertigen Knödel werden in Fleischsud oder in Wasser gekocht. Die Kochzeit beträgt ca. 10min. Die Knödel können als Suppeneinlage oder als Salatbeilage verzehrt werden.
Guten Appetit!

Canederli di speck alla sudtirolese:

Ecco un ottimo consiglio per usare il pane non più fresco invece di gettarlo. Un piatto tipico della cultura sud-tirolese!
400g di pane raffermo tagliato a cubetti (i vostri canederli vengono benissimi con il pane raffermo, mi raccomando non usate quello fresco!)
2 uova
80g di farina
250ml di latte tiepido
100g speck
Un po’ di prezzemolo
Pizzico di sale
1 cipolla, aglio tritati finemente
30g di burro

Scaldate il burro in una padella e fate soffriggere insieme la cipolla e l’aglio. Aggiungete il pane, insieme del prezzemolo tritato, il latte, le uova, la farina e il sale.
Mescolate insieme tutti gli ingredienti e incorporateli con le mani. Una volta ottenuto un composto piuttosto morbido (aggiungete della farina o dell’acqua se necessario) lasciate riposare l’impasto una mezz’ora in frigorifero. Poi realizzate degli gnocchi grandi con le mani.
I canederli si cuociono in brodo o l’acqua bollente. Lasciateli cuocere per 10min circa. I canederli si mangiano insieme al brodo oppure accompagnati con l’insalata.
Buon appetito!

 

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