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Speck Alto Adige PGI dumplings (canederli) in brothServes 4:300 g / 10 oz stale bread, 2 cups warm milk, 1 tbsp parsley, 1 small onion, 150 g / 5 oz Speck Alto Adige PGI, 3 eggs, 80 g / 3 oz. Flour, salt, butter, 1,25 litres / 2,25 pints tasty clear stock, 2 tbsp snipped chives. Cut bread into small cubes and place in large bowl. Add diced speck and chopped parsley. Beat eggs and milk together and pour over bread. Leave to stand 20 minutes. Peel and chop onion. Fry in butter. Add fried onion, flour and salt to bread mixture and combine well. Shape into egg-sized dumplings and cook in boiling salted water for about 15 minutes. Serve in hot broth sprinkled with chives.
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