Ingredients

250g of stale white bread diced
150g of Alto Adige Speck (bacon) diced
2 eggs
1/4l of milk
1 tablespoon of finely chopped onions

Method

To prepare delicious Knödel (dumplings) with speck, according to the traditional Alto Adige recipe we follow here at Ütia La Tambra, first brown the onions, add the Speck and mix it with the chopped bread in a single container. Beat the eggs and add the milk, the parsley and chives. Add salt and pepper but without overdoing it as the speck is already very tasty!

Mix the whole thing together slowly and leave it to rest for about a quarter of an hour. Then add a little flour, just enough to produce the desired consistency. One or two tablespoons should be enough, depending on how much moisture the bread has soaked up. With a bit of practical experience you'll easily be able to judge the right amount.

Form the Knödel in your hand, making balls of about 5-6 cm, taking care to handle them gently so as not to break up the mix and maintaining its porous texture.

Once you have prepared your Knödel, which mustn't be too dry or too soft, (in the latter case you can put this right by adding some breadcrumbs rather than more flour), all you have to do is cook them.

Even if you eventually want to serve the Knödel in broth, they should first be cooked for about 15 minutes in boiling salted water, at the lowest possible heat.

Come and try our Knödel!
If you would like to try a lovely plate of Knödel, with total immersion in the Dolomite atmosphere, we'll be waiting for you at our refuge on Campolongo Pass in the heart of the Dolomites, within easy reach of Corvara in Badia or Livinallongo del Col di Lana in the Province of Belluno.