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Buckwheat dumplings with cheese and Speck Alto Adige

Dumplings with mountain cheese and Speck Alto Adige

Preparation

Cut mountain cheese into nut-sized cubes. Chop the leek, chives and parsley finely. Mix the two types of flour together in a bowl. Add the water, eggs, leek, chives, parsley, speck and salt. Allow the mixture to rest for one hour then shape into small, oblong dumplings. Press a nut-sized piece of cheese into the middle of each dumpling and close the hole firmly. Cook for 20 minutes in salted boiling water. Arrange of plates, drizzle with butter and garnish with parsley. Serve with cabbage salad.

Beer recommendation
We recommend the variety Helles Lager

Wine recommendation
We recommend Schiava (Vernatsch).

Ingredients for

2 people
4 people
8 people
75 g Speck Alto Adige, diced
200 g black polenta flour (buckwheat flour)
10 g wheat flour
75 ml water
1 egg
50 g leek
15 g chives
8 g parsley
40 g mountain cheese
Salt

Other
Melted butter
Cabbage salad
Parsley, finely chopped
150 g Speck Alto Adige, diced
400 g black polenta flour (buckwheat flour)
20 g wheat flour
150 ml water
2 eggs
100 g leek
30 g chives
15 g parsley
80 g mountain cheese
Salt

Other
Melted butter
Cabbage salad
Parsley, finely chopped
300 g Speck Alto Adige, diced
800 g black polenta flour (buckwheat flour)
40 g wheat flour
300 ml water
4 eggs
200 g leek
60 g chives
30 g parsley
160 g mountain cheese
Salt

Other
Melted butter
Cabbage salad
Parsley, finely chopped
fink
This recipe comes from
Fink family
Portici Minori 4, 39042 Bressanone