Ingredients with Measurements:
- 1 pound of stale bread, cut into small cubes
- 1 cup of milk
- 1/2 pound of speck, diced
- 1 onion, finely chopped
- 3 eggs
- 1/2 cup of all-purpose flour
- Salt and pepper to taste
- 1 tablespoon of butter
Special equipment needed:
- Large mixing bowl
- Medium-sized pot
- Wooden spoon
- Large pot for boiling water
- Slotted spoon
Step-by-step instructions:
1. In a medium-sized pot, sauté the diced speck and chopped onion until the onion is translucent. Set aside to cool.
2. In a large mixing bowl, combine the bread cubes and milk. Mix well and let it sit for 10 minutes.
3. Add the cooled speck and onion mixture to the bread and milk mixture. Mix well.
4. Add the eggs, flour, salt, and pepper to the mixture. Mix until well combined.
5. Let the mixture sit for 20 minutes.
6. Bring a large pot of salted water to a boil.
7. Wet your hands and form the mixture into small balls, about the size of a golf ball.
8. Gently drop the speckknödel into the boiling water and cook for 10-12 minutes or until they float to the surface.
9. Remove the speckknödel from the water with a slotted spoon and place them on a plate.
10. In a small pan, melt the butter and pour it over the speckknödel.
Time:
Preparation time: 30 minutes
Cooking time: 12 minutes
Temperature:
Boiling water
Serving size:
4-6 people
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 40g
Protein: 15g
Substitutions for ingredients:
- You can use any type of bread for this recipe.
- If you can't find speck, you can use bacon or ham instead.
Variations:
- You can add chopped herbs, such as parsley or thyme, to the mixture for extra flavor.
- You can also add grated cheese to the mixture for a cheesy twist.
Tips and tricks:
- Make sure the bread is stale so that it can absorb the milk and other ingredients.
- Wet your hands before forming the speckknödel to prevent the mixture from sticking to your hands.
- Don't overcrowd the pot when cooking the speckknödel, as they will expand while cooking.
Storage instructions:
- You can store the speckknödel in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the speckknödel in a pot of boiling water for 5 minutes or until heated through.
Presentation ideas:
- Serve the speckknödel on a platter with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the speckknödel fall apart while cooking, the mixture may be too wet. Add more flour to the mixture to help bind it together.
Food safety advice:
- Make sure the speck is fully cooked before adding it to the mixture.
- Wash your hands before handling the ingredients.
Food history:
- Speckknödel is a traditional dish from the Fassa Valley in the Italian Alps.
Flavor profiles:
- Savory, smoky, and slightly salty.
Serving suggestions:
- Serve hot as a main course or as a side dish.
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Region: Austrian