A novembre siamo stati a Merano e a Tirolo . E ci siamo innamorati del paesaggio (nonostante la pioggia ci abbia accompagnato per gran parte del tempo) tra il profilo delle montagne, i frutteti ordinati, the vineyards, the architecture, the medieval castle of the Tyrol with its museum, not to mention the typical gastronomy EEI.
For example, we supplied with many varieties of apples (fresh), bacon, "hard bread" rye ( Schüttelbrot ) or crispy waffles plain or flavored with fennel seeds or with sesame seeds.
platter of bacon, pickles, horseradish and bread basket of mixed
dell'amarcord So the wire when the hacks we have proposed the recipe Dumpling, which we tasted for the first time just in Merano, we have prepared on the fly!
dumplings of Chefs Charter Ingredients (notations in brackets and my personal case)
1 kg bread (I: fresh bread)
fresh whole milk and 2 liters 1 / 2 around (I: 1 L and 1 / 2)
bacon 500 gr
350 g smoked cheese (I: 200 grams of grated Tuscan caciotta)
2 eggs
nutmeg (I: a teaspoon full of tasty )
parsley a bunch
white flour for dusting
broth (I: vegetable broth)
grated parmesan butter
In a large bowl break up the bread and pour in the milk a little at a time without exceeding the dough homogeneous soft, not too dry, but consistent. Cut the bacon and provolone into small cubes, season with nutmeg and chopped parsley, add the eggs and let stand in refrigerator for a few hours (the mixture is compacted and it works better).
Form dumplings with the size of a small tangerine (to smooth the portion I used the machine for portioning ice cream), lightly flour and set them on a tray with baking paper.
Cook in boiling broth for 10 to 15. Drain and serve with melted butter and Parmesan.
Merano
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