Here's how to best enhance Speck Alto Adige Igp, in one of the most popular recipes of South Tyrol's repertoire
The Christmas call, theSouth Tyrol He responds. It does so with its enchanting mountains that whitens to party, with unique atmospheres that can be breathed in the alleys of its towns and with those Original Markets that have always been synonymous with upcoming parties. From Bolzano to Brunico, passing through Bressanone, Vipiteno and Merano, and then continue through all the many magical places scattered over the most beautiful views of the Dolomites. Until 6 January, walking among the traditional wooden houses will be possible to immerse themselves in the excellence of South Tyrolean craftsmanship, but also rediscover all the tasty charm of the gastronomic traditions of Südtirol.
All ready, then, for a taste of cheese from malga, black bread, venison with polenta, apple strudel and strauben. Without forgetting, of course, his majesty the speck, able to combine in one slice the best seasoning practices typical of the Mediterranean areas and the use of traditional Nordic smoking. Yeah, because I Speck Alto Adige Igp It is a prestigious salami with unique characteristics: a boned, trimmed, dry-cured ham, left to dry and matured for at least 22 weeks.
The result is a specialty that can only come from the 29 producers recognized by the Consorzio di Tutela Speck Alto Adige. With a particularly balanced taste: more delicate than the more rustic proposals of northern Europe and, at the same time, more aromatic than the classic sweet raw that can be found in other Italian regions. So let's see how to make the most of this product in the kitchen, in one of the recipes certainly more characteristic of the South Tyrol repertoire: i dumplings.
Spinach and basil dumplings with pumpkin sauce and crispy speck
Ingredients
For 8 dumplings
150 g of spelled bread for dumplings (or stale bread in cubes)
90 g of boiled and minced spinach (or 200 g of fresh spinach)
60 g of minced onion
50 ml of milk
30 g of gray cheese
10 g of basil
2 tablespoons of extra virgin olive oil
2 eggs
For the seasoning
1 tablespoon of spelled flour
1 pinch of nutmeg
salt, pepper q.b.
200 g of clean pumpkin cut into cubes
100 ml of vegetable stock
100 g of Speck Alto Adige PGI cut into cubes
2 tablespoons of extra virgin olive oil
mixed aromatic herbs q.b.
Method
Fry the onion in 2 tablespoons of extra virgin olive oil until it is golden brown. Chop the spinach and basil. Mix together bread, minced spinach, basil, chopped onion, eggs, milk, gray cheese, spelled flour, salt and nutmeg. Leave the dough to rest for half an hour.
Meanwhile, cook the pumpkin in the broth for 20 minutes in a saucepan. Blend and season with aromatic herbs. Brown the speck into cubes with a drizzle of extra virgin olive oil. Divide the dough into 8 parts and form the dumplings. Cook over low heat in boiling water for 20 minutes.
To serve, pour a little pumpkin sauce on the bottom of the plate, lay the dumplings and the speck into cubes.
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