Knodel are bread balls seasoned with bacon, butter, and parsley, typical of South Tyrolean cuisine. This tasty and hearty dish is perfect for warming up during cold winter days.
Soak 400 g of stale bread crumbs in 25 cl of warm milk
Add 4 eggs, 100 g of chopped bacon fried with 50 g of butter, a tablespoon of chopped parsley, a pinch of nutmeg, 50 g of flour, and a pinch of salt
Mix well and form the mixture into many balls of 5-6 cm in diameter, which will be cooked for 15 minutes in boiling water, drained with a slotted spoon, and left to dry on a cotton cloth
Knodel are served in meat broth or dry, seasoned with melted butter or roast gravy
Bowl
Pan
Spoon
Knife
Store in the refrigerator in an airtight container for up to 2 days
Knodel are typical of the South Tyrolean tradition
Italia
| Energy (kcal) | 313.32 |
| Carbohydrates (g) | 33.2 |
| of which Sugars (g) | 2.42 |
| Fat (g) | 16.13 |
| of which Saturates (g) | 6.44 |
| Protein (g) | 10.55 |
| Fiber (g) | 0.67 |
| Sale (g) | 0.19 |
