질문하기
Large bread dumplings studded with speck and herbs, simmered in broth, reflect South Tyrol's alpine heritage. A warming high protein dish perfect for cold-weather family meals.
In a large bowl, add cubed bread and pour warm milk over it. Let it sit for 15 minutes until fully soaked.
Meanwhile, melt butter in a skillet over medium heat, add chopped onion and speck, and sauté until onions are soft and speck is slightly crisp, about 5 minutes. Allow to cool.
Add eggs, sautéed onion and speck, parsley, chives, nutmeg, salt, and black pepper to the soaked bread. Mix gently by hand until just combined.
Sprinkle flour evenly over the mixture and gently fold to incorporate. The dough should just hold together—avoid overmixing. If too wet, add a spoonful of flour at a time.
With moistened hands, form the mixture into 8 large dumplings (golf-ball sized), pressing gently but not packing too tightly.
Bring broth to a gentle simmer (not boiling) in a wide pot. Carefully lower dumplings into the broth.
Simmer gently for 15–18 minutes, adjusting heat to maintain barely a simmer. Do not boil, or dumplings may fall apart.
Remove dumplings with a slotted spoon, serve in warm bowls with some broth ladled over, and garnish with fresh herbs and optional grated Parmesan.
