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Unterwirt's recipes

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Knödel with Speck – Classic deposited recipe

Knödel with Speck – Classic deposited recipe

 

Ingredients for 4 people (8 Knödel):

  • 250 g of stale bread. Use white bread (rolls etc) but into cubes of about ½ cm each side.
  • 150 g Alto Adige Speck with its fat, cut into cubes of 2-3 mm each side, considering that if they are too big, the Knödel may not stay intact
  • 2 eggs
  • ¼ l of milk
  • 1 spoonful of finely chopped onion
  • 1 spoonful of butter
  • 1 spoonfuls of chopped parsley
  • 1 spoonful of chopped chives
  • Flour, as little as possible, no more than 30 g
  • Salt and pepper

Fry the onion in the butter until golden and add the speck. Mix the onion and Speck in a container with the bread. Beat the eggs, add the milk, the parsley and the chives. Season with moderation considering the presence of the Speck. Carefully mix everything together and leave to stand for 15 minutes or a bit longer. Add a bit of flour; the quantity must vary according to the consistency of the wet bread and can only be judged with experience; in general one or two spoonfuls of flour should be enough. The flour can be decreased or even eliminated, especially if using hot milk.

Form the Knödel by rolling balls of mixture with your hands of diameter about 5-6 cm.  Both during this stage and the previous one, it is important for the bread to be handled gently so that it doesn’t get squashed, but keeps its porous structure. The Knödel should not be wet or dry. If it is too soft, do not harden it with flour but with bread crumbs.

The Knödel (even those served in broth) are put into boiling salted water and cooked for about 15 minutes at minimum boiling limit.

 
 
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South Tyrol - Italy
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