Ingredients:

250 gr of stale bread (white bread with the rind, cut into small cubes of about 1/2 cm.
150 gr of Alto Adige Speck with its fat, cut into cubes of 2-3 mm
2 eggs
1/4 of milk
1 tablespoon of onion, finely chopped
1 tablespoon of butter
2 tablespoons of minced parsley
1 tablespoon of chopped chives
Flour no more than 30 grams
Salt
Pepper

Knödel with Speck

Preparation

Brown the onion in the butter and add the speck. Mix speck and onion in a bowl with the bread. Beat eggs, add milk, parsley and chives. Pepper and salt in moderation given the presence of Speck. Carefully mix the dough and let rest for 15 minutes or so.

Add a little of flour, the amount should vary depending on the consistency of wet bread and can be evaluated in the right measure only with the experience; usually one or two tablespoons of flour should be sufficient. The flour can be further reduced and even eliminated, especially if you use hot milk.

Form with your hands Knödel in the form of balls with a diameter of about 5-6 cm. It is always important that bread is worked gently so to preserve its porous structure. Knödel should be neither dry nor soft. If it is too soft, use not flour but breadcrumbs. The Knödel (including that to serve then in soup) should be put in boiling salted water and then cooked for 15 minutes.

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