300g dumpling bread in slices or cubes
approx. 50 g flour
3 eggs
200g South Tyrolean speck cut into fine cubes
1chopped onion
chopped parsley
chives
butter
salt, pepper
2bunches of rocket salad
1small head of white cabbage
red wine vinegar and olive oil
SPECK DUMPLINGS WITH HERB AND RUCOLA SALAD
The ideal companion: Idda
Idda is our wine for fresh moments on the terrace in summer. The terrace in question does not necessarily have to be in Poggio Rozzi with views of the Tuscan hills; it can also be in my South Tyrolean home, with a view of the mountains and one of the best-known of all South Tyrolean dishes: speck dumplings with a freshly picked salad.
Ingredients
Preparation
Preparation
Put the bread in a large bowl, add milk and let it soak. Fry the onion in a little butter until golden brown, add to the bread and stir. Add parsley, speck, whisked eggs, chives and flour if necessary, add salt and pepper and knead everything together well.
Roll out test dumplings, cook and add a little more flour to the dough if necessary.
Roll out all the dumplings and cook in salted water for 15 minutes.
For the cabbage salad, finely chop the fresh cabbage, add the sliced rocket and dress with salt, pepper, wine vinegar and olive oil.
Tip: if any cooked dumplings remain, you can cut them finely and either eat them with onion, vinegar and oil as a dumpling salad or fry them and crack an egg over them.
