en de it
speckstreifen-auf-knoedel-lamm

Speck Alto Adige strips on dumpling carpaccio with cèpes

Tradition with a modern twist: an unusual dumpling recipe

Preparation

Sauté the leek and onion in butter and add to the white bread cubes along with the eggs, milk, parsley and salt. Mix thoroughly. Add the flour and allow the dough to rest for about 15 minutes. Shape dumplings and simmer in salted water for 15 minutes. Remove the dumplings from the water and allow to cool. Cut into thin slices and arrange on plates as carpaccio. Cut the cèpes into medium-thick slices; fry briefly on both sides over a low heat together with a little butter. Arrange on the dumpling carpaccio. Cut the Speck Alto Adige into thin strips; fry briefly at a high temperature. Garnish the dumpling carpaccio with leafy salad, speck strips and parsley.

Beer recommendation
We recommend the variety Dunkles Lager

Wine recommendation
We recommend Schiava (Vernatsch).

Ingredients for

2 people
4 people
8 people
Dumplings
75 g stale white bread, cut into cubes
1 dsp flour
10 g onion, finely chopped
10 g leek, finely chopped
1 ½ dsp butter
40 ml milk from South Tyrol
2 free range eggs from South Tyrol
½ dsp parsley
A little salt

Other
75 g Speck Alto Adige
1 fresh cèpes
Leafy salad, washed and plucked
Parsley
Dumplings
150 g stale white bread, cut into cubes
2 dsp flour
20 g onion, finely chopped
20 g leek, finely chopped
3 dsp butter
80 ml milk from South Tyrol
3 free range eggs from South Tyrol
1 dsp parsley
A little salt

Other
150 g Speck Alto Adige
2 fresh cèpes
Leafy salad, washed and plucked
Parsley
Dumplings
300 g stale white bread, cut into cubes
4 dsp flour
40 g onion, finely chopped
40 g leek, finely chopped
6 dsp butter
160 ml milk from South Tyrol
6 free range eggs from South Tyrol
2 dsp parsley
A little salt

Other
300 g Speck Alto Adige
4 fresh cèpes
Leafy salad, washed and plucked
Parsley
lamm
This recipe comes from
Fontana family
Via Villaggio 36, 39010 San Martino in Passiria