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speckknoedel-rindssuppe-sunnegg

Speck dumplings in beef broth

Preparation

Wash the beef and bones thoroughly to make the broth. Place both into a pot of cold water and begin to heat it up. Next, sear the onion in a pan until golden brown. Add it to the liquid in the pot. After about 30 minutes, add the cut up vegetables and the seasoning to the pot and simmer for another hour. Now drain the broth and season with salt to taste.

To make the speck dumplings, cut the bread into small cubes, place them into a bowel and pour milk over them. Chop the onions finely, cut the speck into small cubes and sweat both in some hot oil in a pan. Next, add the onion-speck blend to the bread. Add eggs, chives and some salt and mix all of the ingredients until they turn into canederli dough. Allow the dough to rest for about 30 minutes. Now form balls and boil them in salted water for 10 minutes. Plate them inside the broth and serve.

Beer recommendation
We recommend the variety Helles Lager


Wine recommendation
We recommend Schiava (Vernatsch).

Ingredients for

2 servings
4 servings
8 servings
Beef Broth
1 l water
175 g beef (breast plate) from South Tyrol
1 beef bone, about 250 g
½ carrot
1/4 stick of celery
½ onion
Salt
1 bay leaf
1 pepper corn

Speck Dumplings
175 g two-day-old white bread (stale)
75 g Speck Alto Adige PGI
1/2 onion
50 g vegetable oil
1 free range egg from South Tyrol
125 g milk from South Tyrol
1,5 TSP finely chopped chives
Salt
Beef Broth
2 l water
350 g beef (breast plate) from South Tyrol
2 beef bones, about 500 g
1 carrot
½ stick of celery
1 onion
Salt
1 bay leaf
2 pepper corns

Speck Dumplings
350 g two-day-old white bread (stale)
150 g Speck Alto Adige PGI
1 onion
100 g vegetable oil
2 free range eggs from South Tyrol
250 g milk from South Tyrol
3 TSP finely chopped chives
Salt
Beef Broth
4 l water
700 g beef (breast plate) from South Tyrol
4 beef bones, about 1.000 g
2 carrots
1 stick of celery
2 onions
Salt
2 bay leafs
4 pepper corns

Speck Dumplings
700 g two-day-old white bread (stale)
300 g Speck Alto Adige PGI
2 onions
200 g vegetable oil
4 free range eggs from South Tyrol
500 g milk from South Tyrol
6 TSP finely chopped chives
Salt
sunnegg
This recipe comes from
Thaler Family
Weinbergstraße 67, 39042 Brixen/Kranebitt