Another traditional regional dish to match the wine of the same region!
This time we are in Trentino Alto Adige.
Very similar to Austrian Knodel, served in a beef broth they are another lovely winter warmer!
- 300g of stale bread, diced (including crusts)
- 225ml of milk
- 3 litre veg stock
- 240ml beef stock
- Handful of chives, finely chopped
- 3 eggs, beaten
- 1 pinch of nutmeg
- 25g of butter
- 1 onion, finely diced
- 150g of speck or smoked pancetta, diced into lardons
- 200g of Emmental or gouda, finely grated
- 100g of flour
- 1 handful of parsley, chopped
- In a large mixing bowl combine your bread with your milk and beaten eggs.
- Season with salt and pepper and the nutmeg and leave to soak for 2 hours covered with a tea towel.
- Lob your butter in a pan and heat over medium heat.
- When it starts to brown chuck in your onion and speck.
- Cook for about 6 minutes until the onions are soft.
- Chuck this in with the bread.
- Add the cheese, flour and parsley.
- Mix very well and leave under a tea towel again for 30 minutes.
- Divide the mixture now into balls, dough balls baby.
- You want the balls to be about 60g each.
- Roll each ball over a lightly floured surface
- Heat your veg stock in a large pot over a high heat.
- Heat your beef stock in a small pot over a high heat.
- Bring both to the boil.
- In batches, drop the balls into the veg stock.
- You will need to cook them for about 10 minutes.
- Lower the heat of your beef stock, add chives and let simmer while you boil your balls. Ha.
- Serve the balls in small bowls and spoon over your beef stock.