en de it
schwarzpolentaknoedel-tschoeggelbergerhof

Black polenta dumplings with Speck coleslaw

Preparation

Cut the bread into small cubes. Sear the leeks cut into thin disks, the garlics, the onion and the speck in butter or oil and add these ingredients to the bread. Next, add the milk, the egg and the parsley, as well as the buckwheat flour and the salt to the bread. Mix everything well until you have a dough. Cover the dough and let it rest for 30 minutes in the refrigerator. Take it out, form balls and boil them in simmering salted water, semi-covered, for 20 to 30 minutes. Place on plates, drizzle with the butter and garnish with parsley. Serve speck coleslaw as a side.

Restaurant Tschögglberger Hof insider tip:
serve the black polenta canederli in a broth. They also taste great with a green salad. You can also skip the speck in the canederli and stuff them with a piece of Gorgonzola or savoury mountain farmer’s cheese.

Beer recommendation
We recommend the variety Dunkles Lager

Wine recommendation
We recommend Schiava (Vernatsch).

Ingredients for

2 servings
4 servings
8 servings
60 g Speck Alto Adige PGI
40 g leeks
60 g firm white bread or Vinschgerl (rye bread)
50 g buckwheat flour (black polenta flour) coarsely ground
25 g butter or vegetable oil
1 small free-range egg
50 ml milk from South Tyrol or water
½ tsp. finely chopped parsley
½ garlic clove, ½ onion, finely chopped
Salt and pepper to taste

Other
Speck coleslaw
Melted butter
Finely chopped parsley
120 g Speck Alto Adige PGI
80 g leeks
120 g firm white bread or Vinschgerl (rye bread)
100 g buckwheat flour (black polenta flour) coarsely ground
50 g butter or vegetable oil
1 free-range egg
100 ml milk from South Tyrol or water
1 tsp. finely chopped parsley
1 garlic clove, ½ onion, finely chopped
Salt and pepper to taste

Other
Speck coleslaw
Melted butter
Finely chopped parsley
240 g Speck Alto Adige PGI
160 g leeks
240 g firm white bread or Vinschgerl (rye bread)
200 g buckwheat flour (black polenta flour) coarsely ground
100 g butter or vegetable oil
free-range eggs
200 ml milk from South Tyrol or water
2 tsp. finely chopped parsley
2 garlic cloves, 1 onion, finely chopped
Salt and pepper to taste

Other
Speck coleslaw
Melted butter
Finely chopped parsley
tschoegglbergerhof
This recipe comes from
Gamper Family
Freigasse 8, 39050 Jenesien