Prep time:

20' (+ 30')

Cooking time:




Wine pairing:

Panizzi San Gimignano Pinot Nero DOC

Knödel with speck

Cut the bread into cubes and place it in a bowl with the speck. Fry the onion in oil and blend the eggs with the milk: pour everything on the bread,

adding the chopped parsley and a little salt. Let it rest for half an hour, then add the flour and if you still need a little milk: you need to get a soft but manageable mixture. Start making balls the size of a mandarin and cook them in the broth for about 15 ', careful not to boil them too hard, otherwise they might break form. Drain the dumplings with a slotted spoon and roll them in Parmesan cheese, add a little extra virgin olive oil and some freshly cut chives.

(4 people): 300 g of old bread, 100 g of diced speck, ½ chopped onion, Panizzi organic extra virgin olive oil, 2 eggs, 4 dl of milk (approximately), 2 tablespoons of flour, 2 tablespoons of chopped parsley, salt, broth (vegetable or meat), grated parmesan, freshly chopped chives.