Very often, an "idea comes from particular images, scents or sounds that transport our mind and make us remember some past experiences. The same thing happens in the kitchen: and this happened to me a few days ago. I was in the mountains and at a certain point I heard the curious squeak of marmots. My mind immediately connected the marmots with the rustic mountain huts where the culinary specialty is a dish based on dumplings. What are they? Let's go and find out together.
Video of the Recipe
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Identity Card of the Recipe
- 233 KCal Calories per serving
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Ingrediants
For the dumplings
- 250 g of bread
- 1 tablespoon of chives
- 15 g (if necessary) of white flour type 00
- 50 g of grated Parmesan cheese
- 400 ml of milk
- 60 g (1 medium) of eggs
- 1 sprig of parsley
- 8 g of flavored salt
- 150 g of speck
To cook
- About 1 liter of vegetable broth of meat broth
To cover
- 50 g of breadcrumbs
Materials Needed
- 1 large bowl
- 1 wooden ladle
- 1 saucepan to heat the milk
- 1 casserole with lid for cooking the dumplings
- 1 serrated knife for cutting bread
- 1 speck knife
- 1 cutting board for food
- 1 grater for parmesan
Preparation
- First cut the stale bread into small squares.
For an excellent result, it is advisable to preferably use common bread, avoiding the use of seasoned bread or sliced bread.
- Bring the milk to a boil and pour it over the stale bread. With the wooden ladle or with your hands, mix the mixture thoroughly, until the bread is well soaked in milk. If necessary, add a little more warm milk.
The advice OK
If you pour too much milk, you can squeeze the bread out of the milk and then mix the bread mixture with the other ingredients.- When the bread is well softened, add the egg, the flavored salt (alternatively, you can use simple cooking salt and flavor everything with spices to taste), chives, speck, parsley and the grain. Stir the mixture vigorously, until you get a fairly consistent dough.
- The flour should eventually be added to the dough if it tends to flake: the flour is in fact useful for perfectly compacting the mixture. (We recommend that you refer to the video)
- When the dough has reached the right consistency, shape it with your hands until you get 8 balls of mixture.
- Roll each dumpling on breadcrumbs: this way, the dumpling won't stick to your hands.
- Before consuming the dumplings, it is advisable to wait at least 2-3 hours to ensure that the ingredients blend perfectly with each other.
- Boil the broth: when it is boiling, gently dip the dumplings and proceed over medium heat for 15-20 minutes.
- Serve piping hot.
The advice OK
If the dumplings are not eaten immediately, they can be frozen: in this way, they will keep perfectly for a couple of months.Alice's comment - PersonalCooker
The dumplings in broth, also known as Knödel, are certainly one of the symbols of excellence of Tyrolean cuisine. A fantastic idea also to consume stale bread, because nothing is thrown away in the kitchen. Also try the other typical products of Tyrolean cuisine such as spatzle and goulash: delights to imitate!Nutritional values and Health Comment on the recipe
The light dumplings are a “unique” dish inspired by the typical recipes of the northern Italian regions. These are stale bread balls enriched with cheese, speck, egg and milk, cooked and served in vegetable broth; as such, light dumplings provide a decent amount of energy but not higher than that of other first courses even if it is necessary to specify that the meatballs DO NOT double in volume in cooking such as semolina pasta or other first courses based on cereals / derivatives buckets. The lipid intake is moderate and the protein content is quite good as is the amount of dietary fiber; portions of 100-150g are recommended.
