Speckknödel

This recipe is adapted from a web site of Alto-Adige recipes. Chefs are H. Gasteiger, G. Wieser, H. Bachmann.

200 g (7 oz) white bread (about 6 slices) (See note, below)
80 g (3 oz) Speck alto Adige PGI, cubed,and trimmed of fat
15 g (2 T) flour
15 g (1 T) unsalted butter
40 g (1/4 c) onion, peeled and minced
2 eggs
100 ml (1/3 c + 1T +1 t) milk
5 g (1 T) chopped parsley
2 - 4 g (1/4 - 1/2 t) kosher salt
Grind of black pepper

Note: You can use white bread or bread rolls for this. Weigh the bread, then let it sit out for 12 hours or so, until it is dried out.

Cube the bread into 1/4-inch or smaller cubes. Add the speck and flour. In a skillet, melt the butter, and add the onions. Cook over low heat until the onions are translucent, but not brown. Add the onions to the bread mixture. Mix together lightly with your hands.

Mix together the eggs and milk. Pour over the bread. Sprinkle the parsley, salt, and pepper over the bread. Using your hands, knead the mixture, just until it holds together. Do not over knead. Cover and let sit for 15 minutes.

While the dough is resting, in a large, stock pot with a lid, pour 3" (7.5 cm) of water in the bottom of the pot. Add 15 g (2 t) of salt to the water, cover the pot, and bring the water to a simmer.

Using a 2T (25 g) scoop, shape the dumplings into balls, and put on a large dinner plate. Wetting your hands will make it easier to handle the dough. The recipe makes approximately 16 dumplings. When you have shaped all of the dumplings, drop each dumpling into the simmering water. Cover the pot, and simmer for 8 to 10 minutes. Remove from the water with a skimmer or a slotted spoon.

Serve the dumplings hot in a broth, or as an accompaniment to meat. This serves 6 - 8 people as an appetizer, and 4 people as a side.