Ingredients with Measurements:
- 1/2 pound of stale bread, cut into small cubes
- 1/2 cup of milk
- 1/2 cup of speck, diced
- 1/2 onion, finely chopped
- 2 eggs
- 1/2 cup of flour
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 1/4 cup of butter, melted
- 1/4 cup of breadcrumbs
Special equipment needed:
- Large mixing bowl
- Small skillet
- Large pot
- Wooden spoon
- Slotted spoon
Step-by-step instructions:
1. In a large mixing bowl, combine the bread cubes and milk. Let it sit for 10 minutes until the bread has absorbed the milk.
2. In a small skillet, cook the speck and onion over medium heat until the speck is crispy and the onion is translucent. Remove from heat and let it cool.
3. Add the cooled speck and onion mixture to the bread mixture, along with the eggs, flour, salt, pepper, and nutmeg. Mix well until everything is combined.
4. Form the mixture into small balls, about the size of a golf ball.
5. Bring a large pot of salted water to a boil. Gently drop the speckknödel into the water and cook for 10-15 minutes, or until they float to the surface.
6. Using a slotted spoon, remove the speckknödel from the water and place them on a plate.
7. In a small skillet, melt the butter over medium heat. Add the breadcrumbs and cook until golden brown.
8. Serve the speckknödel with the buttered breadcrumbs on top.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
5. Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 28g
Protein: 11g
Sodium: 570mg
Substitutions for ingredients:
- Instead of speck, you can use bacon or ham.
- Instead of milk, you can use cream or buttermilk.
- Instead of breadcrumbs, you can use crushed crackers or panko.
Variations:
- Add chopped herbs, such as parsley or chives, to the mixture for extra flavor.
- Use different types of bread, such as rye or sourdough, for a different texture.
- Add grated cheese, such as Parmesan or cheddar, to the mixture for a cheesy twist.
Tips and tricks:
- Make sure the bread is stale so it can absorb the milk without becoming too soggy.
- Don't overmix the ingredients or the speckknödel will become tough.
- Wet your hands with water before forming the mixture into balls to prevent sticking.
Storage instructions:
Store leftover speckknödel in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the speckknödel in a microwave-safe dish and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the speckknödel on a bed of sauerkraut or with a side of roasted vegetables.
Garnishes:
Garnish with chopped parsley or chives for a pop of color.
Pairings:
Pair with a crisp green salad and a glass of white wine for a complete meal.
Suggested side dishes:
Roasted Brussels sprouts, mashed potatoes, or roasted sweet potatoes.
Troubleshooting advice:
If the speckknödel are falling apart in the water, try adding more flour to the mixture to help bind it together.
Food safety advice:
Make sure the speck is cooked through before adding it to the mixture to prevent any foodborne illnesses.
Food history:
Speckknödel is a traditional dish from the South Tyrol region of Italy, which is known for its hearty cuisine.
Flavor profiles:
Speckknödel is savory and rich, with a smoky flavor from the speck and a hint of nutmeg.
Serving suggestions:
Serve as a main course or as a side dish to a larger meal.
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Region: Austrian