- Prep time:
20' (+ 30')
- Cooking time:
15'
- Difficulty:
*
- Wine pairing:
Knödel with speck
Cut the bread into cubes and place it in a bowl with the speck. Fry the onion in oil and blend the eggs with the milk: pour everything on the bread,
adding the chopped parsley and a little salt. Let it rest for half an hour, then add the flour and if you still need a little milk: you need to get a soft but manageable mixture. Start making balls the size of a mandarin and cook them in the broth for about 15 ', careful not to boil them too hard, otherwise they might break form. Drain the dumplings with a slotted spoon and roll them in Parmesan cheese, add a little extra virgin olive oil and some freshly cut chives.
(4 people): 300 g of old bread, 100 g of diced speck, ½ chopped onion, Panizzi organic extra virgin olive oil, 2 eggs, 4 dl of milk (approximately), 2 tablespoons of flour, 2 tablespoons of chopped parsley, salt, broth (vegetable or meat), grated parmesan, freshly chopped chives.
- Cost:
*
