Speck dumplings are a tasty and flavorful first course typical of the Italian alpine regions. They are stale bread dumplings enriched with speck, onion, and parsley, which are then cooked in broth. They are perfect for using up leftover bread and are highly appreciated during the colder months of the year.
Soak the bread in boiling milk for 30 minutes
Sauté diced speck in melted butter, add chopped onion and parsley, remove from heat almost immediately and let cool
Mix squeezed bread, eggs, a pinch of salt, nutmeg, and the speck, onion, and parsley mixture
Form balls the size of mandarins and cook them in broth for 15-20 minutes
Pan
Bowl
Pot
Knife
Keep in the refrigerator for a maximum of 2 days
Typical dishes from the Italian alpine regions
Italy
| Energy (kcal) | 115.11 |
| Carbohydrates (g) | 4.14 |
| of which Sugars (g) | 4.14 |
| Fat (g) | 7.38 |
| of which Saturates (g) | 3.09 |
| Protein (g) | 8.32 |
| Sale (g) | 0.34 |
