Speck-flavored dumplings (Speckknödel)

Original recipe for Speckknödel proposed by chef Herbert Hintner of the Zur Rose restaurant in San Michele Appiano (BZ). We accompany it (could it be otherwise?) with a local wine: the Alto Adige St. Magdalener Classico Huck am Bach 2020 Cantina Bolzano/Kellerei Bozen.

Ingredients for 2 people:

50 g diced Speck Alto Adige PGI, 100 g white bread (diced), 20 g flour, 25 g braised onions, ½ tbs. finely chopped chives or parsley, 1 egg, milk, salt, meat broth

Directions:

Put the butter in a skillet and braise the onions cut into small pieces until golden brown.

To prepare the Speckknödel, mix together the diced bread and Speck Alto Adige PGI, flour and the braised onions, and season with the salt and parsley (or chives). Add the egg and some milk and bring the mixture together until all the ingredients have combined well. 

Let it rest for 10 minutes, and then shape the dumplings with wet hands into small balls with a diameter of about 6 cm and cook them for 8-10 minutes in salted water. When the dumplings are ready, remove them from the cooking water with a skimmer. 

Serve the Speck-flavored dumplings in meat broth and garnish with chives.

Wine to pair:

(by Stefania Vinciguerra)

Alto Adige Santa Maddalena Classico Huck am Bach 2020 Cantina Bolzano

Bright ruby red color. Fruity, clear and fresh aromas of red cherry and raspberry, delicate puffs of almond. Fresh, juicy and smooth taste, very pleasant drinkability.

Production area: Gravelly soils in the classic area of Santa Maddalena above Bolzano, on slopes between 250 and 500 meters above sea level.

Grape variety: Schiava and Lagrein.

Grape harvest: Beginning to middle of October. 

Vinification: Traditional fermentation of carefully selected grapes, aging in large oak vats and refinement in bottle.

Alcohol content: 13% vol.

Serving temperature: 14 - 16 °C

Suggested food pairings: Meat dishes such as carne salada and tagliatelle with game ragout, smoked meats, dumplings, Speck, pasta and hard cheeses.

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