300 g stale white bread,
100 g of bacon,
½ onion chopped finely
a knob of butter
2 cups milk
2 tablespoons flour
2 tablespoons chopped parsley
1 liter and 1 / 4 beef stock
How to make Canederli allo speck in brodo:
Cut the bread into cubes and place in a bowl, cut bacon, diced small and add to bread. Fry the onion in butter. Whisk the eggs with the milk, add the parsley and pour over the bread.
Let rest an hour. Stir in the flour, salt and onion and – if necessary – even a bit of milk. With your hands form the dumplings, put them into boiling salted water and boil above medium heat for 15 minutes approx. (To prevent the dumplings to not take the cooking, you can bake dumplings on a test: if it were to disintegrate, will help add a little flour to the dough.) Serve in a good meat broth sprinkled with chives.
(or serve without soup with coleslaw)
By Annemarie, tanguera (tango dancer) in Bolzano
Regional recipe from Südtirol.