Preparation
- Heat the milk and pour it over the diced bread rolls, cover and leave to soak for 30 minutes.
- Render the bacon in a pan without extra fat, add the butter, onion and ham and fry until the onion is translucent.
- Pour the bacon and onion mixture, fat included, over the bread, add the eggs, flour, parsley, marjoram, nutmeg, salt and pepper and knead thoroughly.
- With wet hands, shape the mixture into about 8 dumplings. Cook one first as a test; if it falls apart, knead in a little more flour.
- Heat the stock, add the dumplings, immediately turn the heat down and let them simmer gently for about 20 minutes, without boiling vigorously.
- Serve the dumplings in deep plates with some of the broth and sprinkle with chives.
Drink with it
Red wine · excellent match
Vernatsch (Kalterersee or St. Magdalener), lightly chilled
The quintessential South Tyrolean pairing: soft cherry fruit, barely any tannin and fresh acidity carry the smoked bacon and broth without overpowering the dumpling.
Which wine pairs with food? A simple approach to choosingHerbal liqueur · excellent match
Alpine herbal or Zirbenlikör (stone pine liqueur), neat or on ice, after the meal
Bitter herbs and resinous notes pick up the smoked bacon and cut the heaviness of bread, butter and bacon.
What is Amaro? Understanding Italian bitter liqueursWhite wine · good match
Eisacktaler Sylvaner or Müller-Thurgau
Fresh acidity and fine spice balance the bacon and suit the clear broth.
Pale lager · good match
Helles or Pils
Carbonation and hop bitterness refresh the palate after the fatty, smoky bacon.
Pils or Helles: What's the Difference?
Why it pairs well
The herbal or stone pine liqueur belongs not with the meal but after it; its resinous and herbal notes pick up the smoked bacon.