Have you ever thought about a place where you transfer without hesitation? A place that you like, you are interested in and that there remains in my heart. Some people if they would go to some beach resort (like my husband) and there are those, like myself, would like a cabin in the mountains (and in this period even in the snow). I moved immediately in South Tyrol: I like the location, nature, traditions and cuisine. Since the last trip I made in Merano brought home quite a lot of dry bread for KNODELN (dumplings) and today I tried to do it. Result: PERFECT! The recipe is taken from the book Cooking in the Dolomites
KNODELN
I Ingredients (for about 8 KNODELN)
150gr of dry bread / bread KNODELN diced, 1 / 2 onion, 80g of bacon diced, 20g butter, 2 tablespoons of flour, 100ml milk, 2 eggs, parsley, chives, salt, meat broth
Pour the diced bread in a large bowl. Sauté the diced onion with the butter and add it to bread and mix well. Combine milk, eggs, parsley, a pinch of sale.In another bowl stir bacon with flour and then add it to the mixture of bread. Let the mixture well and let it pull riposare15 minutes. Shape into balls with your hands and the AIOT of a spoon to smooth the surface. Cook in boiling water for 10-15 minutes. Serve with hot broth sprinkling of chopped chives at the moment.
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