Ingredients for 4 people
Stale bread 250 g
Crucolo speck 150 g
White onions 50 g
Eggs (medium) 2
Whole milk 250 g
Butter 10 g
Black pepper to taste
Parsley to taste
Chives to taste
Preparation
To prepare Tyrolean canederli, make the meat broth and keep it warm. Then peel and chop the onions and melt the butter in a pan over low heat, then add the onions and Crucolo speck. Sauté for 5 minutes, stirring frequently.
Finely chop the onion. Cut the Crucolo speck into very small pieces, about 2-3 mm, or alternatively use strips of Crucolo speck. Then turn off the heat and set aside. Chop the chives and parsley, then cut the stale bread into cubes of about 0.5 cm. Pour the bread into a bowl and add the milk (start with 200 g and add more if the mixture is too dry and not very malleable), then add the eggs, chopped chives and parsley.
Continue by adding the speck and onion, which should now be lukewarm, and start mixing to combine everything. If the mixture is too dry, add more milk. If, on the other hand, it is too sticky or soft, you can add a little flour to the mixture. Once ready, lightly moisten your hands with cold water and form the dumplings by rolling the mixture between your hands. The dumplings should have a diameter of 5 cm. Place them on a tray as you form them. This recipe will make about 10 dumplings.
Once ready, you can cook them in boiling meat broth. They will take 15 minutes to cook at a moderate boil. Serve the Tyrolean dumplings piping hot.